New this month
Get the Allrecipes magazine

Apple Oatmeal Breakfast Cups

Cheryl Belanger

"These make a quick and easy breakfast or anytime snack. They freeze well too!"
Added to shopping list. Go to shopping list.


45 m servings 227 cals
Original recipe yields 12 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Generously grease muffin cups or line with paper liners.
  2. Combine oats, oat flour, cinnamon, allspice, baking soda, and salt in a large bowl. Add apples, yogurt, eggs, brown sugar, butter, and vanilla extract to oat mixture until batter is well mixed; fold in walnuts. Pour batter into the prepared muffin cups.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.


  • Cook's Note:
  • Add 1 cup whole oats to food processor to make oat flour.

Nutrition Facts

Per Serving: 227 calories; 9.9 g fat; 30.7 g carbohydrates; 6.1 g protein; 42 mg cholesterol; 202 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 16
Most helpful
Most positive
Least positive

This is pretty decent. I followed directions with the exception of yogurt. I used mashed banana instead. It's definitely filling and feels like clean eating. It needs another ingredient to add t...

These are sooooooo good! My husband and toddlers think so too. Followed the recipe exactly. There is a really nice apple flavor to it. I will definitely be making these again!

The texture of these was a bit gooey, but the overall taste was great! I added raisins to the recipe and substituted pecans for walnuts because that was what I had on hand. Next time, I might ...

I made this exactly as written except I did not include the nuts. I think it had a good taste, but it was a little too gooey for the paper muffin cups. If I make it again, I will either use foil...

Excellent. I also used bananas instead of yogurt but that was about the only change. Warm with a little butter or jam - they were so good.

Very tasty. I substituted 2 mashed bananas for the yogurt. Yield was 15 regular sized muffins. You probably get 12 with larger tins.

I added extra cinnamon just because I love cinnamon so much and these were DELICIOUS!

Good recipe- I used half the yogurt and half banana, added dried cranberries and a few scoops of protein powder - good grab and go bfast!

Delicious. Made with plain Greek style yogurt, it's what I had on hand, and they turned out perfect.