Apple Oatmeal Mini Muffins

These easy, healthy mini muffins are a perfect fall snack for adults and kids! Made with grated apples and oatmeal, they are flourless and only slightly sweetened with maple syrup. My kids (and I!) love them!

apple oatmeal mini muffins

I’ve clearly been on a mini muffin kick. Between all the pumpkin and all the apples, I’ve been trying to think of new ways to enjoy all of the fall flavors. Oh, and trying to find some healthy snacks for my kids and myself.

You know what’s not healthy? 2 full huge bowls of Halloween candy that we have sitting atop our china cabinet, taunting me every evening. I am such a trick or treat pusher - we have to find the best spots to trick or treat, and my kids must get tons and tons of candy (it’s the thrill of the get after all!) - but I don’t love actually having the candy in my house.

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Also not healthy? The fact that I worked like crazy last week and snacked on whatever I could get my hands on. And not even good unhealthy snacks. I’m talking chocolate teddy grahams people. It was bad. Really, really bad.

That’s why I love all the things that mini muffins have to offer. They are a small snack that’s easily poppable. I take two in a little container as my afternoon snack at work. My kids love them. P, who’s 5, asks for them as soon as she wakes up and I’m happy for her to start the day with something healthy (instead of the sugarfied yogurt she talked us into buying). H, who is 16 months, also digs them. I quarter them up, or just let him go to town on the whole thing.

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These muffins are simple and delicious. They’re inspired by The Clean Eating Couple. Instead of blending these up, I simply mixed them by hand (another reason why I heart muffins so much), and I edited some of the ingredients. I hope you enjoy!

Apple Oatmeal Muffins

  • 2 C old fashioned oats

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1 1/2 tsp cinnamon

  • 1 tsp ginger

  • 1/4 tsp nutmeg

  • 1/8 tsp cloves

  • 2 eggs

  • 1/2 C maple syrup, at room temperature (not cold!)

  • 1/3 C coconut oil, melted and cooled

  • 1/3 C unsweetened almond milk

  • 2 baking apples, peeled and grated


  • Preheat oven to 350 degrees.

  • Grease a mini muffin tin with baking spray.

  • In a blender, or with a coffee grinder (that's what I used!), pulse the oats until they are like flour.

  • In a mixing bowl, whisk together the oat flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.

  • In a separate bowl, combine the eggs, cooled oil, maple syrup and almond milk.

  • Pour the wet ingredients into the dry.

  • After grating the apples, squeeze out some of the moisture with a paper towel, as the apples will be very wet.

  • Fold the apples into the mixture.

  • Scoop into the mini muffin tin. I used a scant small cookie scoop for each muffin.

  • Bake for 12-14 minutes or until firm and a toothpick comes out clean (a few crumbs are ok, as long as it doesn't come out like wet batter).

  • Let cool and enjoy!

  • These can be stored at room temp for 2-3 days, in the refrigerator for a week or in the freezer for up to 3 months (or until freezer burnt).

Whole Wheat Pumpkin Mini Muffins

Whole wheat pumpkin mini muffins are the perfect healthy snack for the entire family! Moist, not too sweet and perfectly snackable, these are a fall baking must-have!

pumpkin mini muffins

I’ve really been struggling lately with what to feed my kids.

Friends, they are such a challenge. P is 5, and has so many opinions about what she will and won’t eat. H is 16 months, and though he doesn’t yet know to dislike vegetables like older kids, when he isn’t into something, he simply dumps his entire plate on the floor.

In a way, I guess you could say he makes it relatively easy for me with how clear he is.

making pumpkin muffins

So I’ve been searching for new and interesting things that they might actually eat. Oh and if I can find something healthy that they will willingly eat, that’s also a plus.

A friend recommended the now famous whole wheat pumpkin muffins from Peanut Butter Fingers, and said her kids just gobbled them up.

pumpkin muffins in pan

I’ve been a long time PBF reader, and was psyched to try these easy muffins and hope for the best. I figured worst case was that I’d eat them because you know I can’t resist pumpkin.

To make these snackable, small-finger friendly, and less wasteful for us, I adapted them into mini muffins!

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My kids ate almost the entire batch in 2 days, so you can bet that we’ll be making them again and again. On my next trial, I plan to add some spinach into the mix and see how that goes over!

pumpkin mini muffins group 2

Another change I made is the lack of pumpkin pie spice. I’ve tried it in other desserts, but can I get real for a moment and tell you that I’m just not a fan? I find it turns out way too spicy and unbalanced. Is it easier to use PPS? Yes. Is it worth making your own? YES. I can’t even tell you how much better all of my pumpkin desserts have tasted with homemade pumpkin pie spice. You can see how I did it in the recipe adaptation below.

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Whole Wheat Pumpkin Mini Muffins

Prep Time: 15 minutes

Cook Time: 12-14 minutes

Ingredients (36 mini muffins)

  • 1 1/2 C white whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 2 eggs
  • 1 C pumpkin puree
  • 1/2 C maple syrup
  • 1 tsp vanilla extract
  • 1/2 C melted coconut oil
  • non-stick baking spray (with flour)


Preheat oven to 350 degrees.

Grease a mini muffin tin thoroughly with the baking spray.

In a mixing bowl, combine the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves.

In a separate bowl, combine the eggs, pumpkin, syrup, vanilla and coconut oil.

Add the wet ingredients into the dry, and mix gently with a wooden spoon or silicon spatula until completely combined, but do not overmix.

Scoop by the scant tablespoon into the muffin tin.

Bake for 12-14 minutes or until a toothpick comes out clean, and the tops of the muffins spring back slightly when gently pushed in.

Cool on a wire rack and enjoy!

Store in an airtight container for 3 days, separating the layers of muffins with parchment paper. You can also freeze them or store in the refrigerator!

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