These Apple Oatmeal Greek Yogurt Muffins are bursting with apples and oats. They make for a healthier muffin made with NO butter or oil! Perfect for breakfast, dessert or a light snack.
This recipe is similar to my Blueberry Oatmeal Greek Yogurt muffins, so if you were curious about the texture jut check below. They are moist and delicious, just the way muffins should be.
Apple Oatmeal Greek Yogurt Muffins
Ingredients:
1 cup + 1 tbsp all-purpose flour, divided
1 cup rolled oats
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
2 large eggs, lightly beaten
1 cup plain Greek yogurt
1/3 cup honey
1/4 cup milk
2 tsp vanilla extract
2 apples, diced
Directions:
Preheat your oven to 350 degrees F and either grease a muffin pan or line with 12 silicone liners.
Combine 1 cup flour, oats, baking powder, cinnamon and salt in a large bowl.
In a medium bowl, whisk together the eggs, yogurt, honey, milk, and vanilla until well combined.
Stir the wet ingredients into the dry ingredients until combined.
Fold the apple into the batter.
Divide the batter evenly among the muffin cups, filling to the top.
Bake for 18-20 minutes, or until the tops are firm and just starting to turn golden. A toothpick should come out clean.
Allow the muffins to cool completely in pan before transferring them to a storage container or eating.

Apple Oatmeal Greek Yogurt Muffins
Ingredients
- 1 cup + 1 tbsp all-purpose flour, divided
- 1 cup rolled oats
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 large eggs, lightly beaten
- 1 cup plain Greek yogurt
- 1/3 cup honey
- 1/4 cup milk
- 2 tsp vanilla extract
- 2 apples, diced
Instructions
- Preheat your oven to 350 degrees F and either grease a muffin pan or line with 12 silicone liners.
- Combine 1 cup flour, oats, baking powder, cinnamon and salt in a large bowl.
- In a medium bowl, whisk together the eggs, yogurt, honey, milk, and vanilla until well combined.
- Stir the wet ingredients into the dry ingredients until combined.
- Fold the apple into the batter.
- Divide the batter evenly among the muffin cups, filling to the top.
- Bake for 18-20 minutes, or until the tops are firm and just starting to turn golden. A toothpick should come out clean.
- Allow the muffins to cool completely in pan before transferring them to a storage container or eating.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g

Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!
Elva Roberts
Monday 3rd of October 2016
I plan on making these Apple Oatmeal Greek Yogurt Muffins as soon as I buy some rolled oats. I used up my supply making porridge for breakfast this morning. Thank you so much for these healthy and low fat muffns.
Janis
Thursday 30th of March 2017
where do i find the nutritional value for these muffins. They look delicious
KD
Monday 19th of September 2016
I bookmarked this recipe. It looks great!
Ali P
Monday 19th of September 2016
I have tons of plain yogurt we use for smoothies. I will have to try and make these!
Lynda Cook
Saturday 17th of September 2016
They sound great for a quick breakfast, or a snack!!
Judy Cowan
Friday 16th of September 2016
They look so good. Love that they have yogurt in them, going to make them this weekend!