Apple Oatmeal Muffins
from kristineskitchenblog.comThese apple oatmeal muffins are a delicious fall muffin recipe made with fresh apple, cinnamon, nutmeg and oats. Bake them as regular or mini muffins - perfect for breakfast, snack or school lunchboxes!
Servings: 12 muffins
Calories: 202kcal
Ingredients
- ¾ cup (170g) plain Greek yogurt I used full fat
- ½ cup (120mL) whole milk or 2% milk
- 1 cup (85g) old-fashioned rolled oats
- 6 tablespoons (85g) unsalted butter melted
- ½ cup (100g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 ½ cups (180g) all-purpose flour*
- 1 ½ cups (160g) diced fresh apple* 1 large apple, I leave the skin on
Instructions
- Preheat oven to 375° F. Spray a muffin pan with cooking spray.
- In a medium bowl, stir together the Greek yogurt, milk and oats. Set aside to soak for 10-15 minutes.¾ cup (170g) plain Greek yogurt, ½ cup (120mL) whole milk, 1 cup (85g) old-fashioned rolled oats
- Meanwhile, in a large mixing bowl, combine the melted butter, brown sugar, eggs and vanilla. Whisk until well combined.6 tablespoons (85g) unsalted butter, ½ cup (100g) packed light brown sugar, 2 large eggs, 1 teaspoon vanilla extract
- Add the cinnamon, baking powder, baking soda, salt and nutmeg. Whisk until very well combined.1½ teaspoons ground cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ¼ teaspoon ground nutmeg
- Add the oat mixture and use a rubber spatula to mix it into the other ingredients.
- Add the flour. Use a rubber spatula to mix until almost combined. Be careful to not overmix.1 ½ cups (180g) all-purpose flour*
- Gently fold in the diced apple until just combined.1 ½ cups (160g) diced fresh apple*
- Scoop the batter into the prepared muffin pan, dividing it evenly between the 12 wells. Bake muffins for 17-19 minutes, or until a toothpick inserted into the center of a muffin comes out clean. (Bake mini muffins for 11-13 minutes.)
- Let cool in the pan for 10 minutes and then transfer to a wire rack to finish cooling. Serve warm or at room temperature.
Notes
- Flour: You can substitute half of the all-purpose flour with whole wheat flour. The muffins will have a heartier texture and flavor if made with whole wheat flour.
- Apples: I like to use a sweet-tart apple in these muffins, such as Honeycrisp, Braeburn, Pink Lady, Jazz, Fuji or Golden Delicious.
- To Store/Freeze: Muffins may be stored in an airtight container at room temperature for up to 2 days or in the freezer for up to 3 months.
Nutrition
Calories: 202kcal | Carbohydrates: 29g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 44mg | Sodium: 166mg | Potassium: 150mg | Fiber: 2g | Sugar: 12g | Vitamin A: 241IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
