Oat & Apple Muffins | Super Moist

These Oat & Apple Muffins are so quick and easy. Just 10 minutes preparation and you’ll have a batch of the most deliciously moist muffins. Perfect for lunch boxes or an afternoon treat. 

Oat & Apple Muffins

Do you know what one of my pet hates in life is? Dry muffins. Yep, dry, eewy muffins. Hehe yes clearly I’m all about the big issues here. But seriously, there is nothing worse than a dry muffin. Well that’s my rant over for the day. I promise it’s all sunshine and butterflies from here on… because these muffins are the complete opposite of dry (thank goodness!).

Oat & Apple Muffins

Yep, these Apple & Oat Muffins are based on my very favourite, go-to apple muffin recipe. Grated apple (along with buttermilk) is the key to making these babies so darn moist and yummy. Sometimes I make these muffins with a bit of cinnamon and leave the oats off… but other times I like to add a sprinkle on top for added crunch (plus they totally make the muffins completely healthy… riiiiight!).

Oat & Apple MuffinsWhen I first started making apple muffins, I would always use my Mum’s Apple Crumble Muffin recipe. Holy bajeebez they are freaking amazing. Not healthy in the slightest, but amazing. These Oat & Apple Muffins have the same delish flavour, but are way less guilt-inducing.

Oat & Apple Muffins

I’m a big fan of fresh muffins. If I can, I’ll always make them on the day that I want to eat them. But, that’s definitely not always possible. Especially when crazy-busy life gets in the way (which it always does, right!?). And so, the next best thing is to freeze these muffins. Just wrap them individually in cling wrap and then pop them into an airtight container in the freezer. On the day that you want them, simply grab them out and give them a couple of hours to defrost (I like to pop them onto a plate and lay a tea towel over the top).

Oat & Apple Muffins

Ooh and if you’re after a lunchbox filler for your little ones, these make a great option! You can be pretty much guaranteed to have an empty lunchbox come home when these yummy muffins are involved.

Oat & Apple Muffins

So whether it’s for a quick breakfast on the run, an afternoon treat, or a school snack, you really can’t beat these deliciously moist Oat & Apple Muffins. And there’s absolutely no dry muffins in sight. Woo hoo!!!

Oat & Apple Muffins

For more delicious lunch box recipes, check out my most popular collection of school friendly snacks!!

Oat & Apple Muffins

Oat & Apple Muffins - super moist!
5 from 2 votes
Print Pin Rate
Course: Snacks
Cuisine: Muffins
Keyword: Oat & Apple Muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 serves
Calories: 243kcal


  • 2 cups (300g) self-raising flour sifted
  • 1 tsp baking powder
  • 1-2 tsp ground cinnamon
  • 100 g caster sugar
  • 2 apples grated
  • 2 eggs
  • 1 cup (250ml) buttermilk
  • 80 ml (1/3 cup) vegetable oil or canola oil
  • 6 tbs rolled oats you can also use seeds, for sprinkling
  • 3 tbs raw sugar optional, for sprinkling


Conventional Method

  • Preheat oven to 180 degrees celsius (fan-forced).
  • Place 12 muffin liners into a 12-hole muffin tray and set aside.
  • Sift the self raising flour, baking powder and ground cinnamon into a large bowl.
  • Add the caster sugar and stir to combine. Create a well in the centre of the dry ingredients.
  • Grate 2 apples and place it into the well.
  • Whisk the eggs, buttermilk and vegetable oil in a bowl and pour on top of the apple.
  • Fold together gently (don't worry if there are still a few lumps - be careful not to over-mix or your muffins will be dense).
  • Spoon the mixture into the prepared cases (filling 2/3 of the way to the top). Sprinkle with the rolled oats and raw sugar.
  • Cook for 20-25 minutes or until a skewer inserted into the middle comes out clean.
  • Allow to cool in the tray for 5 minutes before transferring onto a wire rack to cool completely.

Thermomix Method

  • Place the chopped apples into the TM bowl. Chop on Turbo for 5 seconds or until finely chopped. Set aside in a bowl.
  • Place the eggs, buttermilk and vegetable oil into the TM bowl. Mix on Speed 4, 20 seconds.
  • Add the grated apple self raising flour, baking powder, ground cinnamon, and caster sugar and mix on Speed 4 for 5 seconds (check the mixture - it should still be a little lumpy). Scrape down the sides of the bowl and mix for a further 2-3 seconds, Speed 4.
  • Spoon the mixture into the prepared cases (filling 2/3 of the way to the top). Sprinkle with the rolled oats and raw sugar.
  • Cook for 20-25 minutes or until a skewer inserted into the middle comes out clean.
  • Allow to cool in the tray for 5 minutes before transferring onto a wire rack to cool completely.


Store muffins in an airtight container.
These muffins can be frozen in an airtight container for up to 3 months.


Calories: 243kcal | Carbohydrates: 48g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 33mg | Potassium: 162mg | Fiber: 2g | Sugar: 16g | Vitamin A: 90IU | Vitamin C: 1.4mg | Calcium: 56mg | Iron: 0.7mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

Oat & Apple Muffins


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  1. Alison says:

    Hehe! Had to smile, as dry muffins are also my worst nightmare! 😉 These look good.

    1. Bake Play Smile says:

      Haha mine too!

  2. Renae says:

    Is buttermilk essential for this recipe? My 3yr old has a lactose intolerance so would need to use an alternative.

    1. Bake Play Smile says:

      You can use an alternative! I just find that buttermilk gives them a beautiful texture – but absolutely substitute it to cater for the lactose intolerance. xx

  3. Reagan L says:

    These were sooo easy to make and we love them! 7 yo and 3 yo were very pleased with their afternoon tea and going in school lunchbox!

    1. Bake Play Smile says:

      Yay!!! That’s so great to hear!! xx

  4. Georgina says:

    Can I substitute apples with pears ? Little one needs some more fibre . Thanks

    1. Lucy Mathieson says:


  5. Tyler says:

    Is there a specific type of apple that should be used for this recipe or will any type work?

    1. Lucy Mathieson says:

      Hi Tyler, any should work fine! I generally use granny smith or pink lady if that helps!

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