• By Dana Sparks

Making Mayo’s Recipes: Apple cinnamon muffins

January 5, 2017

apple cinnamon muffin1-16-x-9

These hearty apple cinnamon muffins are made with milled oats, Greek yogurt and flaxseed. They’re the perfect for a make-ahead breakfast. You could even buy whole oats and flaxseeds and mill them at home in a food processor.

Each Thursday one of the 100+ tasty video recipes from the Mayo Clinic Healthy Living Program is featured on the Mayo Clinic News Network, just in time for you to try at the weekend. You can also have the recipes delivered via the Mayo Clinic App.

Journalists: The broadcast-quality video (1:47) is in the downloads.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program. Find more recipes and other healthy-living insights on the Mayo Clinic App


  1. 1 cup nonfat plain Greek yogurt
  2. 2 eggs
  3. 2 tablespoons canola oil
  4. 2 teaspoons vanilla extract
  5. 1 cup all-purpose flour
  6. 1 cup plus 2 tablespoons sugar
  7. 3/4 cup milled oats
  8. 1/4 cup flaxseed meal
  9. 2 1/4 teaspoons cinnamon
  10. 1 1/2 teaspoons baking powder
  11. 1/2 teaspoon salt
  12. 2 medium peeled and chopped Granny Smith apples


Heat oven to 350 F. Lightly coat 2 muffin tins with cooking spray. In a mixing bowl, combine the yogurt, eggs, oil and vanilla. In a medium bowl, combine the flour, 1 cup sugar, oats, flaxseed, 2 teaspoons cinnamon, baking powder and salt. Turn the mixer to low speed. Slowly add the dry ingredients to the wet ingredients. Mix until just combined. Batter should be lumpy. Fold in the apples with a spatula.

Scoop 1/4 cup of batter into each muffin well. In a small bowl, combine remaining 2 tablespoons sugar and 1/4 teaspoon cinnamon and sprinkle over the batter in each muffin well. Bake for about 22 minutes or until tops are golden brown and toothpick comes out clean when inserted.