These Are What I’ve Been Eating For Breakfast Every Day
YUM these little meal prep apple muffins have been such a treat for my mornings!
Open windows! Crisp fall air! Hot coffee! A warm, streusely, lightly cinnamony apple muffin with tons of wholesome stuff in it and a generous pat of butter on top! It’s what I’m doing every day right now, and it’s my dream life.
The main ingredients here are shockingly basic:
- oats
- apples
- eggs
- yogurt
- vanilla
- cinnamon
I threw some brown sugar streusel on top, because streusel increases my interest in any muffin by about 500%.
I’ve been packing one of these in my girls’ lunchboxes almost every time we pack a cold lunch! I also bring them for a car snack after school pick up. My kids honestly eat one of these (or these pumpkin ones, or these zucchini ones) once a day at this point.
Hope you love them!
Just Some Things I Tried and Have Opinions About
I don’t know that anyone cares about this, but I spend too much time thinking about these things.
- This recipe works best with Greek yogurt rather than regular yogurt! It gets more evenly brown and has a nice rise like you see in the pictures, whereas regular yogurt is wetter and makes the batter more dense. (It does still work, if you’re in a pinch.)
- You want rolled old fashioned oats for this one – don’t use the Costco sprouted oats, and do not use quick oats. They both absorb liquid in a different way. I just buy the Quaker old fashioned rolled oats!
- I did try this with grating the apples, but I prefer just throwing them into the blender at the end of blending. 1) It’s easier, and 2) I felt like the muffins got a better rise with the apples being more incorporated.
- Our previous muffin recipes similar to this have used maple syrup, but it gets really expensive to use that much real maple syrup, so I switched to brown sugar for this one!
- The streusel is optional – they’re still pretty and delicious without!
- The batter will bake differently the longer it sits! I find he sweet spot is about 10 minutes. You may find that your second batch gets a bit more puffy than your first.
- I typically fill the muffins 2/3 of the way full so they rise up nicely but don’t completely spill over the top. Like so:
Thanks for coming to my Ted Talk! 🙂
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Apple Streusel Meal Prep Muffins
- Total Time: 33 minutes
- Yield: 16–18 muffins 1x
Description
These apple streusel meal prep muffins are super wholesome, loaded with streusel, and ideal for prepping ahead! My kids love them!
Ingredients
For the Muffins:
- 1 cup whole milk Greek yogurt
- 3 eggs
- 3 1/2 cups old-fashioned oats (I don’t recommend the Costco sprouted oats or quick oats)
- 3/4 cup brown sugar, lightly packed
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 2 cups roughly chopped Honeycrisp apples (I did not peel mine)
For the Streusel:
- 4 tablespoons butter, melted
- 1/3 cup brown sugar
- 1/2 cup + 3 tablespoons all-purpose flour
Instructions
- Prep: Preheat the oven to 350 degrees. Spray a muffin tin with avocado oil.
- Blend: Add ingredients to the blender in order, but leave out the apples for now. Blend in short bursts until it starts to move (you may need to help it along initially). Once it gets going, blend for 15-20 seconds, until mostly smooth. There should still be some flecks of texture, similar to a bran muffin batter.
- Apples: Add the apple chunks; blend again for 15-20 seconds until they are worked into the batter in small flecks.
- Streusel: Mix the streusel ingredients in a small bowl until it resembles small pebbles – I start with a fork, and then mix with my hands. (The batter can rest for 10 minutes during this time.)
- Assemble: Pour batter in the muffin tin – filling each cup 2/3 of the way full, but not all the way to the top. Add a spoonful of streusel on each one. (I typically get 16-17 muffins from this recipe, so I bake in two batches.)
- Bake: Bake for 16-18 minutes, until the tops spring back when gently pressed. Cool for 10-15 minutes so they are easier to remove from the pan. I love eating these warm with a shmear of butter!
- Storing: I put them in a ziplock bag and keep them in the freezer or fridge. To reheat, I pop them in the microwave for 30 seconds (from fridge) or 60 seconds (from frozen).
Equipment
Buy Now → 
Buy Now → - Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: apple muffins, apple streusel muffins, meal prep muffins
Thank you for yet another amazing POY recipe!! Absolutely delicious!Followed the recipe almost exactly, except I had to sub 0% Greek Yogurt for the whole milk version as that’s all I have. I ate two in a row straight out of the oven, so yummy. Can’t wait to have one with my coffee in the morning and the rest will go in the freezer for a perfect breakfast-on-the-go for my daughter who has an hour bus ride to college very early.
I’ve made so many POY recipes now (made the Apple Crisp for dessert today too) they never fail, are always delicious and the whole family (fussy husband, two teens, a tween…and occasionally a 5yr old Labrador) love them.
I don’t have a Vitamix but this definitely didn’t work in my super basic blender! I ended up using my food processor with the oats first, then adding everything after. That worked great!
Great article! Oral health is an important part of overall wellness, yet it is often overlooked when focusing on fitness and a healthy lifestyle. Maintaining good oral hygiene, eating a balanced diet, and scheduling regular dental checkups can help support long-term health. Thank you for highlighting this important connection between oral health and overall well-being!
Delightful little fall recipe! Not too sweet, was great w my coffee this morning. I used what apples I had on hand (gala)= 2.5 small ones. My cupcake pan holds 12, so I used my mini pan w/ the extra batter and got 16 minis too. (Cooked those for about 12 minutes along with the big ones).
Glad you enjoyed them!
I would make these again. It was a little putzsy as I only have a mini blender, so I had to blend in batches.
I swapped the oats for oat flour I already had and didn’t check my ratio so it made a few more muffins (3.5 cups oats = roughly 2.67 cups oat flour). Also added about .5 cup of oats to the topping to get an apple crisp topping.
Would love to know why you don’t recommend the Costco sprouted oats, that’s almost all we use. Love all your recipes and look forward to trying this!
I have applesauce on hand instead of fresh apples, would that work as a substitute?
These are delicious! I didn’t have a full cup of Greek yogurt so I added some cottage cheese and sour cream to make 1 cup. Otherwise followed the recipe as written. Supper easy to make and everyone loved them. Will definitely make these again.
These look delicious! Can you use sour cream instead of greek yoghurt?
Thanks!
Yes!
Could you use food processor instead of blender? Excited to try this!
These sound delicious. You mentioned that you used brown sugar instead of maple syrup for this recipe. If I preferred to use maple syrup, what would be the recommended amount?
I haven’t tried it – I just went straight for the brown sugar to save some dollars. 🙂 And the flavor is delicious. But I would like to try it, just so we know how it works with maple syrup. I will report back when I do! (I have several muffins in this same style and they use between 1/2 cup and 3/4 cup maple syrup, but I don’t want to confirm that for this one until I know for sure.)
Why no Costco oats?
Lindsay said in the article that the Costco sprouted oats aren’t recommended because they absorb liquid a different way. She also said quick oats do as well and that’s why they’re not recommended either.