Can I use instant oats?

You can, but texture will be softer. I prefer large-flake rolled oats for chew and structure.

Which apples are best?

Honeycrisp, Fuji, or Braeburn keep shape and flavor. Granny Smith adds tartness if you prefer that contrast.

Totally — mild sweetness and real fruit make them a kid-friendly option in Yummy And Healthy Breakfast Ideas lists.

Yes — reduce bake time to ~12–15 minutes for minis. Cute and portable!

They’re not strictly low-carb, but they’re part of many balanced plans. For Healthy Food Ideas Low Carb , consider almond flour swaps and less syrup.

A wholesome, naturally sweet muffin made with whole grains and juicy apple bits — perfect for snack time or a grab-and-go breakfast.

Scale

Position a rack in the center of the oven and heat to 350°F (175°C). Line a 12-cup muffin pan with liners or grease the cups.
In a large bowl whisk together the whole-wheat flour, rolled oats, baking powder, baking soda, salt, and cinnamon until evenly combined.
In another large bowl combine the melted butter, maple syrup, applesauce, Greek yogurt, vanilla, and eggs. Whisk until the mixture is smooth and uniform.
Pour the wet ingredients into the dry ingredients, add the chopped apple, and fold gently with a spatula or wooden spoon just until the flour streaks disappear. Stop as soon as the batter comes together — a few small lumps are fine.
Portion the batter into the prepared muffin cups (a 3-Tbsp scoop makes this tidy), filling each nearly to the top.
Bake for 18–22 minutes. The muffins are done when the tops feel set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Avoid overbaking to keep them tender.
Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool to room temperature before storing or serving.

Notes & swaps
- Rolled oats can be swapped for quick oats in a pinch, but avoid instant or steel-cut oats.
- I use low-fat Greek yogurt here; full-fat works too and will make the muffins slightly richer.
- Any crisp baking apple will work — Honeycrisp, Fuji, Braeburn, Cortland, Empire, Golden Delicious, or Granny Smith. Keeping the peel adds fiber.
- To prevent dryness and toughness: mix gently and don’t overbake. Whole-wheat flour can toughen if overworked.
Storage
- Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap individually and freeze up to 3 months; thaw on the counter or warm briefly before eating.
Quick tips
- Measure flour by spooning it into the cup and leveling to avoid a dry batter.
- If you prefer a softer oat texture, use quick oats instead of large-flake rolled oats.
- To make these vegan, replace eggs with flax eggs and use a plant-based yogurt.