Healthy Low Fat Apple and Oatmeal Muffins

Total Time
Prep 35 mins
Cook 25 mins

Heathy moist apple oatmeal muffins with a pretty garnish of sliced apple on top. Recipe from Apple & Pear Australia Ltd.

Ingredients Nutrition


  1. Soak the oats, apple juice, sugar and vanilla for 30 minutes.
  2. Mix in the flour, baking powder, grated apple and cinnamon.
  3. Fold in the beaten egg whites; Spoon into 12 muffin tins.
  4. Top muffins with 2 sliced apple wedges (cut quarters of apple into 3 or 4 wedges) and bake at 170° C (338°F) for 25 - 30 minutes until muffins and cooked though and golden.
  5. Cool in pan for a few minutes, then remove from pan and cool on wire rack.


Most Helpful

Although these require a bit more work than I usually am willing to go through for a muffin, these are *so* good it's worth the extra time and effort! Some changes: Having no whole wheat flour, I used instead half all-purpose flour and half rice flour. I used Granny Smith apples, and grated them peel and all so as to give the muffins additional nutrition, color and texture. Also for additional nutrition, I added 3/4 cup of ground flaxseed along with the dry ingredients, and topped the muffins with chopped walnuts instead of sliced apples. All this made for a denser and not so low-fat muffin, but that's okay, since I prefer substantial muffins (I use them for breakfasts on the go, so I want them fairly filling), and the fats from the flax and walnuts are the heart-healthy kind that also provide lots of Omega-3. The next time I make these, I think I'll use brown sugar instead of the white -- or maybe half brown, half white -- for even more flavor. Thanks for a wonderful muffin in which the apple truly stands out. :)

Lynne the Pirate Queen February 17, 2009

These muffins are amazing! I loved the healthy ingredients and the fact that the muffins were so moist. The texture was a little more dense than a typical muffin, but they were still wonderful! I did substitute Splenda (granular) for the sugar in the recipe to lower the calories some more. Thank you for sharing, LUv 2 BaKE! I will make these again soon!

AnnieLynne February 21, 2011

I made these last night as desert, and i had to make sure we left a couple over for school lunchboxes today :)... these are lovely in texture... i have tried many low fat muffins in the past that turned out like rocks... but these are sublime... also, as a diabetic, and I have thing for muffins, i could eat these without feeling guilty or doing much damage to my sugar levels... great recipe... thankyou

Kristine L. May 31, 2007

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