Dairy Farmers of Canada

Apple Oatmeal Muffins Recipe with Maple Syrup

The combination of fresh apples and sweet maple syrup are the perfect addition to these wonderfully moist oatmeal muffins. Great for breakfast on the run. This recipe is taken from the 2006 Milk Calendar.

  • Prep: 10 min - 15 min
  • Cooking: 20 min - 25 min
Yields 12 muffins
Maple Apple Oatmeal Muffins


  • 1 1/4 cups (310 mL) quick-cooking rolled oats
  • 1 1/2 cups (375 mL) Canadian Milk
  • 2 cups (500 mL) all-purpose flour
  • 1 tbsp (15 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 1/3 cup (80 mL) sugar
  • 1/2 cup (125 mL) maple syrup
  • 1 egg
  • 1/4 cup (60 mL) Canadian butter melted
  • 1 tsp (5 mL) vanilla extract
  • 2 cups (500 mL) apples peeled or not and finely diced
  • Topping
  • 2 tbsp (30 mL) maple syrup
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Preheat oven to 400 °F (200 °C). Lightly butter nonstick muffin pans or line with paper liners.

In bowl, combine oats and Canadian milk; let stand for 5 min. In separate large bowl, combine flour, baking powder and salt. Whisk sugar, maple syrup, egg, butter and vanilla extract into milk mixture. Pour over dry ingredients and sprinkle with apples. Stir just until moistened.

Spoon into prepared muffin pan. Bake for about 25 min or until tops are firm to the touch. Let cool in pan for 10 min. Transfer to rack.


: Brush warm muffin tops with maple syrup. Let cool completely.


Maple syrup is important for this recipe. Imitation maple-flavoured pancake syrup won't give the right flavour or texture.For best flavour and texture, choose tart apples that hold their shape when cooked such as Granny Smith, Northern Spy Cortland or Crispin (Mutsu).

Healthy Eating Tip: The perfect after school snack when paired with a cold glass of milk or Chocolate milk!

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Nutritional information

Per serving
Energy: 230 Calories
Protein: 5 g
Carbohydrate: 43 g
Fat: 5 g
Fibre: 1.9 g
Sodium: 101 mg

Top 5 Nutrients

(% DV*)
Calcium: 10 % / 115 mg
Magnesium: 10 %
Phosphorus: 17 %
Vitamin B12: 10 %
Zinc: 14 %