Apple Oat Yogurt Muffins

This recipe has been adapted from Kylee Cooks. For the original recipe, click here.

These low fat, high fiber apple oat muffins made with non-fat Greek yogurt have been an absolute hit in my house! My husband does specialty construction work which means he is outside all day, all year long. Finding lunches for him to take to work that don’t need to be warmed up or kept cold is a challenge. These muffins have helped fill a nutritional gap that he was missing before. And a bonus: my kids love them! Recently my son has started asking for “mini muffins”. When your picky 3 year old asks for a certain healthy food, you make it happen! I’ll explain later on in the post how to adapt this recipe for a mini muffin tin.

This is one recipe I have definitely memorized! My family loves these so much I end up making two batches a week!


Dry Ingredients
½ cup all purpose flour
½ cup whole wheat flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
2/3 cup brown sugar, light or dark

Wet Ingredients
¼ cup vegetable oil
1 egg
2 tsp vanilla extract
1 cup non fat plain yogurt (or for non-fat plain Greek yogurt, add 2tbsp)

Reserve for Later
1 cup old fashioned oats
2 cups of grated apples (approx. 2 large apples, peeled)

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  1. Preheat the oven to 375 degrees. Line your muffin tin with liners or spray generously with cooking spray.
  2. Peel and grate the apples over a paper towel lined bowl, squeeze out as much liquid as you can. (My son loves to drink this fresh squeezed apple juice!) Save grated apples for later.
  3. Combine all of the dry ingredients in a large mixing bowl.
  4. In a small bowl, whisk egg and oil together. Add in the rest of the wet ingredients and mix.
  5. Mix your wet and dry ingredients until combined.
  6. Carefully fold in the apples and oats. Do not over mix.
  7. For full size muffins, use a 1/4c measuring cup to put the mixture into your muffin tin. For a mini muffin tin, use a spoon. It’s OK if the mixture comes to the top, these muffins do not rise as much as typical muffins since they are so dense.
  8. For full size muffins: Bake for 20 minutes, or until a toothpick comes out clean. Your oven may require a few extra minutes. For mini muffins: Bake 10 minutes, or until a toothpick comes out clean.
  9. Cool on a wire rack. Store muffins in an airtight container or food storage bag in the fridge. Eat warm or cold!

Recipes Notes

  • If you are using a non fat VANILLA yogurt instead of plain, reduce the amount of added vanilla to 1 teaspoon.
  • You can substitute the egg for two egg whites.

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