Recipe onlinefamilyhomerecipes.com/recipe/apple-oatmeal-muffins/Scan the code to open the recipe on your phone

Moist apple oatmeal muffins: not a gram of flour, yet they hold together

Name: Moist apple oatmeal muffins: not a gram of flour, yet they hold together
Prep time: 20 min
Cook time: 25 min
Total time: 55 min
Yield: 12 muffins
Ingredients: 200 g Rolled oats (finely cut); 150 g Plain yogurt; 2 Eggs; 3 tbsp Honey; 50 ml Vegetable oil; 2 Apples (large); 1 tsp Ground cinnamon; 2 tsp Baking powder

Makes 12 flourless apple oatmeal muffins with grated apples, plain yogurt, honey, and cinnamon, baked for 25 minutes at 180°C (350°F).

Vegetarian · Translated from Slovak · October 30, 2026

Save on Pinterest

Recipe at a glance

Prep time: 20 min
Cook time: 25 min
Total time: 55 min
Temperature: 180 °C (350 °F)
Servings: 12 muffins
Difficulty: Easy

Jump to recipe Add to meal plan

These moist, flourless apple oatmeal muffins are made with 200 g finely cut rolled oats, 2 grated apples, plain yogurt, 2 eggs, 3 tablespoons of honey, and cinnamon. Soak the oats in yogurt for 10 minutes first to help the batter bind and the muffins hold together without flour.

The recipe makes 12 muffins that can be packed for a snack and will keep in the refrigerator for 3 days. Unlike carrot muffins with apple and oats, these contain neither flour nor carrots.

Ingredients

Units

Rolled oats (finely cut) 200 g
Plain yogurt 150 g
Eggs 2
Honey 3 tbsp
Vegetable oil 50 ml
Apples (large) 2
Ground cinnamon 1 tsp
Baking powder 2 tsp

Tick off what you already have at home. Send the rest as a shopping list.

Instructions

Tip: tap a step to mark it as done.

Soak the oats
10 min
Mix the oats with the yogurt in a bowl and let stand for 10 minutes to absorb the moisture. Without this step, the muffins will crumble.
Grate the apples
5 min
Preheat the oven to 180°C (350°F), or 160°C (325°F) for a fan oven (convection), and line a 12-cup muffin pan with paper liners. Wash the apples and grate them coarsely with the skins on.
Mix the batter
5 min
Stir the eggs, honey, and oil into the oats, then add the cinnamon, baking powder, and apples. Divide the batter among the liners, filling them almost to the top, as the muffins will not rise much.
Bake
25 min
Bake for 25 minutes, until the tops are golden brown and a skewer inserted into a muffin comes out clean.
Let cool
10 min
Let the muffins cool in the pan for 10 minutes, as they break easily while warm. Then transfer them to a wire rack. Store in an airtight container in the refrigerator for up to 3 days.

Tip: If using tart apples such as Idared, add an extra tablespoon of honey; the muffins can also be frozen and moved to the refrigerator the evening before you want them for a snack. Pulse large rolled oats in a blender first, or the batter will not hold together.

Nutrition facts

Approximate values per piece, calculated from the ingredients

Energy: 149 kcal
Protein: 3.8 g
Carbohydrates: 21 g
of which sugars: 8.2 g
Fat: 6.2 g
of which saturates: 1.1 g
Fiber: 2.5 g
Salt: 0.2 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Vláčne jablkové muffiny z ovsených vločiek: ani gram múky, a pritom držia pohromade