Feel Good Apple Muffins

Thad & I absolutely love these muffins.  Eat them for breakfast, along with a salad at lunch, a snack in the afternoon or a sweet treat at the end of dinner.  The freeze well, are fairly healthy and absolutely delicious.  As an added bonus they are easy peasy to make.  An all around winner.

Author: Lindsay from Pinch of Yum.com  Total Time:  25 minutes  Yield: 10-12 Muffins

These Apple Muffins are EVERYTHING: Wholesome and nutritious, moist and dense, perfectly but no overly sweet, and honestly divine with a little butter and honey.


2 cups rolled oats

8 medjool dates, pitted (about ¾ cup)

½ cup olive oil

¼ cup real maple syrup

1-2 apples, grated (about 1-2 cups total)

2 eggs

1 tsp baking soda

Pinch of salt and or cinnamon

Coconut / seeds / nuts / butterscotch chips (optional, for topping)


  1. Preheat the oven to 350 degrees.
  2. Mix all ingredients in a blender until a chunky batter comes together
  3. Pour batter into a greased or lined muffin tin. Sprinkle with butterscotch chips.  Bake for 15-18 minutes until the tops gently spring back when you press into them
  4. Sprinkle warm muffins with sea salt if you are into that kinda thing. Serve warm or cold ALL DAY LONG.


  • For a sweeter muffin, add a little more maple syrup.
  • Bake times and textures will vary by batch, because every apple is different. I use Honeycrisp apples which are very sweet and juicy and I don’t drain out the liquid or anything before adding them into the batter.
  • Just know that each batch will be a little unique, and watch your bake time, adding minutes as necessary to get them baked to perfection.
  • The longer you blend them, the more “smooth” and puffy they will be. Less blending = a more textured, dense muffin.  I like them both ways.


Total Fat 12.2g               Total Carbs 33.1g           Sugars 19.5g          Protein 3.7g

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