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Preheat oven to 350°F (177°C). Generously spray a 12-count muffin pan with nonstick spray. If using muffin liners, spray them with nonstick spray.
In a large bowl, whisk all of the ingredients together, except for the apples (and nuts and coarse sugar).
Using a spoon or silicone spatula, fold in the apples and nuts (if using). Batter will be a little liquidy.
Spoon batter evenly into muffin cups, making sure both the oats/apples and liquid are in each. Fill all the way to the top.
If desired, sprinkle the tops with coarse sugar.
Bake for 28-30 minutes or until the edges are lightly browned and top appears set.
Cool for 5-10 minutes before serving.
Cover leftover oatmeal cups tightly and refrigerate for up to 1 week.