These wholesome No-Flour Cinnamon Apple Breakfast Muffins rely on rolled oats blended into a flour-like consistency, making them naturally gluten-free (if using certified gluten-free oats), high in fiber, and wonderfully moist. They come together easily in a blender or food processor.
Ingredients
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Oats: 2 ½ cups rolled oats (old-fashioned)
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Sweetener: ⅓ cup pure maple syrup or honey
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Dairy/Liquid: ⅔ cup plain Greek yogurt (or unsweetened applesauce) and 2 large eggs
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Fat: ¼ cup melted coconut oil or unsalted butter
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Leavening & Spice: 1 ½ tsp baking powder, 1 tsp ground cinnamon, and ½ tsp salt
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Flavor: 1 tsp vanilla extract
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Apple: 1 medium crisp apple (such as Honeycrisp, Granny Smith, or Gala), peeled and finely diced (about 1 cup)
Instructions
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Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or line it with paper liners.
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Blend the Dry Base: Place the rolled oats into a blender or food processor and blend on high until they form a fine flour consistency.
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Add Wet Ingredients: Add the Greek yogurt, maple syrup, eggs, melted coconut oil, baking powder, cinnamon, salt, and vanilla extract directly into the blender with the oat flour. Blend again until completely smooth and well combined.
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Fold in the Apples: Pour the batter into a large mixing bowl. Gently fold in the finely diced apples with a spatula or spoon until evenly distributed.
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Fill the Tin: Divide the batter evenly among the 12 muffin cups (they will be quite full). If desired, top each muffin with a tiny sprinkle of extra cinnamon or a few small diced apple pieces.
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Bake: Bake for 18 to 22 minutes, or until the tops are set and a toothpick inserted into the center of a muffin comes out clean.
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Cool: Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
