Full of flavor and not overly sweet, these Cinnamon Apple Oatmeal Muffins are a fantastic breakfast treat. The perfect combination of cinnamon and apples create an incredible flavor that gets rave reviews. This recipe offers you a great way to use up leftover oatmeal or packaged oatmeal!
This is a sponsored post written by me on behalf of Mambo Sprouts™ in partnership with Pacific Foods.
Today’s muffins are so simple and full of flavor! They are fluffy, tender, and packed will delicious ready to eat oatmeal.
There’s a little brown sugar for extra sweetness and coconut oil for moisture.
Satisfying Cinnamon Apple Oatmeal Muffins
The biggest star in these muffins is the Pacific brand Steel-Cut Oatmeal. There are five different flavors to choose from and today’s recipe utilizes the apple cinnamon oatmeal.
The great thing about this oatmeal is it contains, 4-7 grams of protein per serving, 3-4 grams of fiber per serving, and 25-31 grams of heart-healthy whole grains per serving while being soy free, dairy free, and free of GMOs.
This alone makes these Cinnamon Apple Oatmeal Muffins a great choice for breakfast!
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Let’s discuss flavor options
While I used the apple cinnamon oatmeal, you can choose to use any of the five flavors available. Maple Brown Sugar would be a wonderful flavor to play around with. And just imagine all the different ways you can flavor the Lightly Sweetened option.
If you are dairy-free, you can opt to use almond or soy milk instead of regular milk. Add in your spices, dried fruit, nuts, fresh or frozen fruit. The possibilities are endless.
Rich in cinnamon apple flavor, crumbly and moist in texture, and hearty enough to be a great breakfast source, these muffins are going to be a game changer. They are easy and convenient making them the perfect take-along meal!
Cinnamon Apple Oatmeal Muffins
- Preheat the oven to 400ºF. Line a 12-cup muffin tin with paper liners or lightly spray with nonstick spray. Set aside.
- In a large bowl, whisk the oatmeal, brown sugar, milk, oil, vanilla, and eggs together until well combined.
- In a separate medium bowl, whisk the flour, baking powder, cinnamon, and salt together until well combined. Fold the flour mixture into the wet ingredients, mixing just until moistened.
- Divide the batter evenly among the prepared muffin cups. Cups will be filled to the rim. Top each muffin with a slice of dried banana.
- Bake for 16 to 18 minutes or until a toothpick inserted into the center comes out clean. Cool the muffins in the pan on a wire rack for 5 minutes. Remove muffins and cool for 10 minutes longer.