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Healthy apple, oat and pecan muffins. Fluffy with crunchy oat – pecan streusel topping.
Healthy Apple, Oat And Pecan Muffins

I promise, you’ll love how easy to make theseHealthy apple, oat and pecan muffins are.

Fall is officially here and I decided to celebrate and make some apple muffins. They are great to enjoy with coffee in the morning, for an afternoon snack or to be eaten on the go.

I changed my original recipe a bit, to make them a little healthier.

Not to mention, but you can probably guess that while baking the muffins, my house smelled amazing!

These muffins contain whole grain oat flour, pecans,  are loaded with chunks of fresh apples and the best part is the crunchy and flavorful oat-pecan  streusel topping!

Healthy Apple, Oat And Pecan Muffins

Although I really wanted to test this recipe using oat and whole wheat flour only, I did not do so. I made a safe bet and used 1 1/3 cups of white all purpose flour and 3/4 cup of whole wheat oat flour. This oat flour contains a generous amount of fiber and also brought some extra earthy flavor to these delicious muffins.

Just a reminder – you can make your own oat flour by putting dry oats to your blender and using the pulse setting to chop them into fine flour.

To be honest, I’ve made these muffins in the past with white flour only and it works perfect! Adding roughly chopped pecans in this recipe, creates great texture, because with the soft apples, we do need some crunch inside them. You can use walnuts instead, but I really like the apple-pecan combo.

Using canola oil made my apple muffins very soft, fluffy and moist. Olive oil or melted coconut oil will be a great substitute.

You can use apples of any kind, but I used my favorite Granny Smith apples, which are not extremely sweet and pair well with this  crunchy and sweet oat-pecan streusel topping. The oat-pecan combination is definitely a winner and they taste so much better after baking!

No paper muffin liners used here, I just think they look prettier this way!

Healthy Apple, Oat And Pecan Muffins


And you can still see the apples inside.

Healthy Apple, Oat And Pecan Muffins
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Healthy Apple Oat And Pecan Muffins
5 from 1 vote

Healthy Apple, Oat And Pecan Muffins

By Lyubomira L
Healthy apple, oat and pecan muffins. Fluffy with crunchy oat - pecan streusel topping.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 12



  • 2 medium eggs
  • 1 cup sugar
  • 1 cup plain Greek yogurt
  • 1/2 tsp baking soda
  • 1/2 cup canola oil, (extra virgin, vegetable or coconut oil can be substituted 1:1)
  • 2 cups peeled and diced apples, (I used Granny Smith, around 3 medium apples)
  • 1/2 cup chopped pecans
  • 1 1/4 cup all purpose flour
  • 3/4 cup whole wheat oat flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon

Oat-Pecan Streusel Topping:

  • 4 oz (50 gr) cold butter
  • 1/3 cup rolled oats
  • 1/3 cup flour
  • 4 tbsp sugar
  • 4 tbsp chopped pecans


  • Prepare streusel topping: In a bowl combine butter, sugar and flour and crumble until you get coarse breadcrumbs. You can use your fingers or a fork. Add rolled oats and pecans. Keep refrigerated until you need to use it.
  • Preheat oven to 425 F (220 C). Line a muffin tin with paper liners or spray with cooking spray. I use Misto.
  • Beat eggs, sugar and oil until well blended.
  • Combine yogurt and baking soda and add to mixture. Mix until combined.
  • In a bowl combine dry ingredients (1 1/4 cup flour, 3/4 cup oat flour, 1/2 tsp salt, 1/2 tsp cinnamon and 1 1/2 tsp baking powder) and add to wet ingredients. Mix until incorporated.
  • Fold apples and pecans and mix until just combined.
  • Transfer muffin batter to muffin tin, filling each cup almost full.
  • Add about 1 tbsp of oat-pecan streusel topping to each muffin.
  • Bake on 425 F (220 C) for 5 minutes, then reduce temperature to 350 F and bake for 25-30 more minutes, until tips are golden and toothpick inserted comes out clean. (Apple baked goods may be tricky to bake, so please watch how your muffins bake and allow a few extra minutes. Baking time may depend on the kind of apples used, flour, moisture of the ingredients, oven and climate).
  • Take out of the oven, but let muffins cool in the pan for at least 10 minutes, then transfer to a cooling rack until they cool completely.
  • Keep muffins refrigerated in an airtight container for up to 7 days.


Calories: 415kcal, Carbohydrates: 44g, Protein: 6g, Fat: 24g, Saturated Fat: 6g, Cholesterol: 48mg, Sodium: 236mg, Potassium: 204mg, Fiber: 2g, Sugar: 23g, Vitamin A: 285IU, Vitamin C: 1mg, Calcium: 67mg, Iron: 1.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!


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Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

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  1. Wow! I love the massive chunks of apple baked inside – my hubby is an apple fanatic and he would flip over these. Pinning!

  2. These muffins look amazing! Your photos are absolutely gorgeous. Nothing beats the smell of apple anything baking in the oven 🙂 Pinned!

  3. I love cooked apples so I’m swooning over these apple oat muffins. I’m imagining the delicious smell in your house while these were baking. Yum!

  4. Gorgeous photos, Mira! I love apple desserts, especially in the fall! And your streusel topping looks amazing!

  5. I have an out flour sitting on my shelf and I did not know what to do with it. But now I know… delicious recipe! Yum! with apples:)

  6. OK, I’m officially obsessed with you. Great photography and delicious food without the guilt. And you have an english bulldog. Jealous!

    1. Hey Sarah, I just recently discovered your blog and I love it! Baked goods are my passion! Still have to go through many of your recipes and pin your beautiful pictures! I love dogs, and especially bulldogs 🙂

  7. The oven temperature starts at 425, but what temperature should the oven reduce to for the rest of the baking time?