Recipe: Apple Cinnamon and Walnut Muffins


GUYS, do I have a recipe for you! Sometimes you take chances on new recipes and they come out lifeless and taste like a good slab of nothing. But not this time. I’m telling you, these are the best muffins I have ever tasted. I’m not trying to toot my own horn here, but if you make these Apple Cinnamon and Walnut muffins, you will not regret it.

The main story behind this recipe was my mom wanted to make oat muffins for weeks and weeks but never had the time to do it. She wanted to make a recipe she had found in a magazine, some Apple and Toasted Oat Muffins, but the recipe used some ingredients we didn’t have, so I decided to adapt the recipe. Plus, I had some cinnamon baking chips I had bought for Christmas cookies that I never used so I wanted to get rid of them. Two birds with one stone!

Feel free to adapt the recipe to your liking, but the moist goodness of apples and cinnamon in this recipe might be too good to pass up.

Tried this recipe? Let me know how you like it!

Apple Cinnamon and Walnut Muffins

Course Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins


  • 1/2 cup rolled oats
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground clove
  • 1 tsp salt
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 1/2 cup almond milk
  • 1 egg
  • 1 tsp vanilla
  • 2 medium apples diced
  • 1/2 cup cinnamon chips
  • 1/2 cup walnuts crushed


  1. Preheat the oven to 350 degrees

  2. While the oven is heating, combine flour, spices, baking powder, baking soda, and salt until well mixed

  3. Spread oats onto baking pan and bake in oven for 8 minutes

  4. Add oats to flour mixture and stir

  5. Add in butter, egg, almond milk, and vanilla extract. Stir to combine well

  6. Mix in apples, cinnamon chips, and walnuts and stir evenly

  7. Use an ice cream scoop to place batter into 12 baking cups in muffin tin

  8. Bake for 25-30 minutes

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