Cinnamon. Oats. Apple. That sounds like a delicious and cozy way to wake up this fall! And how perfect is that, because apple season is in full effect. An apple a day keeps the doctor away… or so they say, so lets put apples in everything. These muffins are loaded with the good stuff. I made this recipe to be gluten free but feel free to use regular all-purpose flour if you’d like. Soaking the oats for 30 minutes is key. Don’t think you can cut a few minutes off the soaking time to make this recipe quicker. The oats need every minute to absorb the milk, to ensure the muffins rise properly.

When it comes to the apples used for baking, here I used McIntosh but other great options include Jonagold, Granny Smith, Fuji, and Honeycrisp. I found making these muffins with shredded or diced apples is just as tasty; it’s simply a preference of texture. Some people prefer biting into small chunks of apple, while others prefer the apples to meld more into the actual muffin. The choice is yours. Happy fall y’all!