Apple Pie Muffins {made with Oat Flour}

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It’s January and here I am craving foods with apples.  I’m making crock pot steel cuts oats with apples and cranberries for breakfast tomorrow and tonight I made these yummy Apple Pie Muffins.  

To keep these muffins low-fat, I used oat flour instead of almond or coconut flour.  Actually, I took my Old-Fashioned Oats and ground them in the blender until they turned into flour. I used this recipe as my inspiration. 

These would be great as a quick breakfast with some Greek yogurt or egg whites.  I’ve fallen into a breakfast rut of either eggs and bacon (on weekends) or oatmeal (all week long).  I need variety and this hits the spot. 

Apple Pie Muffins {made with Oat Flour}

Printable Recipe

2 cups oat flour (or rolled oats ground into flour)
2/3 cup Truvia (click here for a chart to convert Truvia to sugar)
1 Tbs. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. baking soda
1/4 tsp. salt
2 cups apples, diced
1/2 cup egg whites
3/4 cup 0% Greek yogurt
2 Tbs. butter, melted
1/2 cup applesauce
2 tsp. vanilla

Optional Cinnamon “Sugar” Topping:
1 Tbs. butter
2 Tbs. Truvia
1/2 tsp. cinnamon

Preheat oven to 375 degrees. Spray 18 muffin cups with fat free coconut oil spray. Stir flour through apples in a medium bowl.  In a large bowl, mix together the egg whites, Greek yogurt, butter, applesauce and vanilla.  Stir the dry ingredients into the wet ingredients until combined.  Bake for 15 to 18 minutes or until done. 

Optional Topping:  Melt 1 Tablespoon of butter in a small bowl.  In a separate bowl, mix together Truvia and cinnamon.  Spread butter on muffins with brush and sprinkle on cinnamon “sugar” with a spoon.

THM Notes:  This is an E meal or snack.  Serving size is 2 muffins.

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This recipe is linked to Saturday Night Fever at The Weary Chef, Random Recipe Roundup at My Mixing Spoon, Serenity Saturday at Serenity You, Sweet & Savoury Sunday at Cookin’ for the Seven Dwarfs, Inspiration Monday at I Should Be Mopping the Floor, Clever Chicks Blog Hop at the Chicken Chick, Marvelous Mondays at Frugal Foodie Mamma, Inspire Me Monday at Create with Joy, Melt in Your Mouth Monday at Make Ahead Meals for Busy Moms, Homemade Monday at Frugal by Choice, Cheap by Necessity, Mouthwatering Mondays at A Southern Fairytale, In and Out of the Kitchen at Feeding Big, The Gathering Spot at Mamal Diane, Tasty Tuesdays at Anyonita Nibbles, Make Bake Create at Bubbly Nature Creations, Making a Home at Linda’s Lunacy, Wonderfully Creative Wednesday at All She Cooks, Wonderful Wednesday Blog Hop at Ducks in a Row, Gluten Free Wednesdays at The Gluten-Free Homemaker, Allergy Free Wednesdays at Whole New Mom, Wow Me Wednesday at Ginger Snap Crafts, Full Plate Thursday at Miz Helen’s Country Cottage, Create it Thursday at Lambert’s Lately, Wellness Wednesday at Nourishing Treasures, Gluten Free Fridays at Vegetarian Mamma, Whole Food Fridays at Allergy Free Alaska, Weekend Re-Treat Party at Play Party Pin, Friday Link Party at The Pin Junkie, Friday Favorites at I’m not a Trophy Wife, Weekend Potluck at Sunflower Supper Club, Friday PinFest at A Peek into my Paradise, Get Him Fed Fridays at Anyonita Nibbles, Strut Your Stuff at Six Sisters’ Stuff, Super Saturday Link Party at Made from Pinterest, Best of the Weekend at the Mandatory Mooch.


  1. Tanesha says

    I have zucchini to use. I’ve never made a dessert with it, but is like to try. Do you think shredded zucchini would be good in this recipe?

  2. Allison Spradlin says

    For the THM E meal, would I need to pair these with a protein? I ate two this morning and was STARVING in less than 3 hours.

    They are VERY SCRUMPTIOUS, btw. Thanks for sharing this recipe.

    • Eva says

      THM Sweet Blend is said to be about twice as sweet as Truvia. You’d have to modify based on your own taste but using half is a good start.

    • Eva says

      If you are THM and want to stick with an E, then no. Almond Flour works completely different than oat flour and you’d have to completely rework some of the ingredients and really know what you are doing. I don’t recommend it.

  3. Britiney Slaughter says

    YAY! Thank you so much for a muffin recipe that doesn’t use almond flour!! I have a tree nut allergy and have been a little discouraged about all the almond-flour recipes. I’m super excited to try this!!! <3

  4. Michelle says

    Wow I can’t wait to try this recipe! The only sweetener that agrees with me is Stevia. Do you know if I can substitute liquid stevia? It makes having desserts a challenge!

    • Eva says

      The truvia helps with the bulk in the recipe. You could certainly try it although I cannot guarantee that it would work.

    • Eva says

      No – they are completely different. Oat flour is ground up oats. Oat fiber is mostly fiber and is tasteless and dry on its own.

  5. Becky says

    Just wanted to let you know I baked 12 of these and microwaved the other 6 (I have an old anchor hocking micro muffin pan) because I was really hungry! The ones that I microwaved were amazing! Microwave between 2-2 1/2 min, depending on your micro. I also only used water to adhere the topping, using a pastry brush. It worked perfectly. Thank you so much for this recipe, it’s a keeper

  6. Mickey Smith Foeller says

    Just wondering if two cups of apples is correct. It seems like it would be too much. Should it read two ( chopped) apples? I’ve noticed that other very similar recipes call for two apples.

  7. Anna De Carolis says

    Are there nutritionals on this recipe? Or do you know an easy way to figure them out? Thanks! It was a very yummy recipe

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