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Apple Oatmeal Muffins Recipe

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These Apple Oatmeal Muffins combine wholesome rolled oats with fresh apples and sweet applesauce to create a moist, naturally sweetened treat perfect for breakfast or a healthy snack. With hints of cinnamon and maple syrup, these muffins are a delightful way to enjoy a comforting homemade baked good that’s packed with fiber and flavor.

Ingredients

Wet Ingredients

  • 1 cup unsweetened applesauce (260g)
  • 1/2 cup whole milk (or milk of choice)
  • 2 eggs
  • 3 tablespoons melted butter (or oil)
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 cup rolled oats (100g)
  • 1 cup all purpose flour (125g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

Other

  • 1 cup chopped apples (1/4 inch pieces)

Instructions

  1. Preheat oven: Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing the cups to prevent sticking.
  2. Soften oats: In a large mixing bowl, whisk together the milk and unsweetened applesauce. Stir in the rolled oats and allow the mixture to sit for 10 to 15 minutes. This soaking softens the oats, creating a tender texture in the muffins.
  3. Add wet ingredients: Once the oats have softened, whisk in the melted butter, eggs, maple syrup, and vanilla extract until the mixture is smooth and well combined.
  4. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. This ensures even distribution of the leavening agents and spices.
  5. Combine mixtures: Gradually add the dry ingredient mixture into the wet ingredients bowl. Gently stir until just combined; avoid overmixing to keep the muffins tender. Fold in the chopped apples evenly through the batter.
  6. Bake the muffins: Spoon the batter evenly into the prepared muffin tin cups. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Cool: Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer the muffins to a wire rack to cool completely before serving.

Notes

  • You can substitute the whole milk with almond, soy, or oat milk for a dairy-free option.
  • Use oil instead of butter for a lighter fat profile or to make the recipe dairy-free.
  • Chopped apples can be replaced with diced pears or berries for a different fruit twist.
  • For sweeter muffins, increase maple syrup slightly or add a sprinkle of brown sugar on top before baking.
  • Oats should be old-fashioned rolled oats, not instant oats, for best texture.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://bitezly.com/apple-oatmeal-muffins-recipe/