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Apple muffins with oats, grated apple, and a golden-brown top on a plate

Apple Muffins with Oats and Maple Syrup and Medjool Dates

Apple muffins with oats and maple syrup are hearty, fruit-filled muffins with a tender oat texture and naturally sweet flavor. They are an easy baked option for breakfast or a satisfying snack.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 253
Ingredients Method Notes

Ingredients
  

Batter
  • 2 cups rolled oats
  • 8 medjool dates, pitted (about 3/4 cup)
  • 1/2 cup olive oil
  • 1/4 cup real maple syrup
  • 1–2 apples, grated (about 1-2 cups total)
  • 2 eggs
  • 1 teaspoon baking soda
  • pinch of sea salt and/or cinnamon (optional)
Topping
  • coconut / seeds / nuts / butterscotch chips (optional, for topping)

Method
 

Preparation
  1. Preheat the oven to 350°F (177°C).
  2. Combine all ingredients in a blender and process until a chunky batter forms.
  3. Transfer the batter into a greased or lined muffin tin. Add butterscotch chips on top, if using.
Baking
  1. Bake for 15-18 minutes, until the muffin tops spring back gently when pressed.
  2. Add a sprinkle of sea salt to the warm muffins, if desired. Serve warm or cold.

Notes

For a sweeter muffin, add a little more maple syrup. Bake times and textures will vary by batch because every apple is different. Honeycrisp apples are especially sweet and juicy, and their liquid can be added directly to the batter without draining. The longer the batter is blended, the smoother and puffier the muffins will be; less blending creates a more textured, denser muffin. Both textures work well depending on preference.