| Grain Free + Gluten Free + Refined Sugar Free + Dairy Free + Soy Free + Organic + Natural |

As a New Yorker, something I have known since I’m a little kid is breakfast on the go. Breakfast is by far my favorite meal of the day and mornings are when I am the hungriest, so breakfast on the go is definitely not my favorite. I like to sit down and eat a solid breakfast in the morning as part of my morning routine. It’s the best way to jumpstart my day and nourish my body… so if you catch my drift… I haven’t had the best relationship with “breakfasts on the go” my whole life. Whenever I would eat breakfast on the go I always felt that I had no healthy options and I never felt full. So what’s the solution? Make your own version of breakfast on the go, duh!

When in doubt, the answer is always make it yourself so you can have your cake and eat it too. When I’m having one of those days that my only option is breakfast on the go, my go-to is a muffin. I love how easy they are to grab n’ go, they’re always so yummy, and I love that there are so many different ways to make them so you can have whatever you’re craving. These apple cinnamon oatmeal muffins really saved the relationship between me and my breakfasts on the go. They are packed with protein, fiber, healthy fats, and vitamins and they are delicious and filling! Pretty ideal for a breakfast on the go if you ask me! Do your week a favor and make these ASAP.


Bob’s Red Mill Almond Flour

Bob’s Red Mill Gluten Free Oats 

Baking Soda

Almond Butter


All Spice


Honey (optional)

Vanilla Extract


Apples (red)


Happy Cooking!
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Print Recipe
Apple + Oat Muffins
Prep Time 10 min
Cook Time 30-40 min
12 muffins
Prep Time 10 min
Cook Time 30-40 min
12 muffins
  1. Preheat oven to 325*F.
  2. Peel skin off of both apples completely and cut into small cubes.
  3. Whisk together wet ingredients (coconut oil, almond butter, eggs, vanilla extract, honey).
  4. Add dry ingredients and whisk together until smooth.
  5. Add diced apples and chopped nuts. Stir in until evenly mixed throughout batter.
  6. Pour into muffin pan filling each one about 1/2 full with batter.
  7. Sprinkle oats on top and bake in oven for 30-40 minutes. Check on muffins with cake tester or toothpick throughout baking to make sure they do not over cook.
  8. Can be refrigerated or left out in air tight container for 5-7 days. Freeze up to 3 months.
  9. *These are delicious in the morning cut in half and toasted with a little ghee on each half!*
Recipe Notes

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