Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, apple oat muffins. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Easy and delicious Applesauce Oat Muffins. They make the perfect healthy snack and they're freezer-friendly, too! Unbelievably moist apple muffins made with oatmeal and whole wheat flour.
Apple Oat Muffins is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Apple Oat Muffins is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have apple oat muffins using 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Apple Oat Muffins:
- Take 3 cups old fashioned rolled oats
- Prepare 1 tbsp. apple pie spice
- Make ready 1 1/2 tsp. baking soda
- Take 1/2 tsp. salt
- Make ready 2 large eggs, at room temperature
- Take 2/3 cup milk, at room temperature (any kind)
- Prepare 3/4 cup unsweetened applesauce
- Prepare 1/2 cup maple syrup
- Get 3 tbsp. unsalted butter, melted and cooled slightly
- Take 1 tsp. vanilla extract
- Make ready 1 large granny smith apple, grated
- Get Turbinado sugar, for optional topping
Oat muffins with cherries and granola, healthy dessert. Vegan oat muffins with dried fruits and nuts. Vegetarian apple oat muffins on dark background, top view. These apple oatmeal muffins are so flavorful from the applesauce, cider, and chopped apples, full of great texture from the oats, and so soft and sweet from all those things combined.
Instructions to make Apple Oat Muffins:
- Use a food processor to grind up the oats into oat flour. Then pour the oat flour out into a large bowl and add the apple pie spice, baking soda and salt to it. Whisk it all together and set it aside.
- In a seperate, large bowl, whisk together the eggs, applesauce, milk, maple syrup, butter and vanilla extract until well combined.
- Add the dry ingredients to the wet and use a rubber spatula to fold it all together until just combined. Then fold in the shredded apple. The mix will seem quite wet. I let it sit while the oven heats.
- Preheat the oven to 375°F. Line a standard size 12 count muffin tin with cupcake liners or grease them well. Fill the tins to the top with the muffin batter. Then, sprinkle a good pinch of turbinado sugar over each one.
- Bake 15-18 minutes, until a toothpick inserted comes out clean. Let them cool in the pan for 5 or so minutes, before popping them out and letting them cool on wire racks.
- Store in an airtight container for up to 4 days and enjoy!
- You could also finely dice the apple instead of shredding it, for a different textured muffin.
Here's a muffin packed with antioxidants in the apples, cranberries and nuts, fiber in the oats and even cinnamon to cut blood sugar. Apple is one of the flavors I associate with fall. And these muffins have a wonderful robust apple flavor and a texture reminiscent of oat muffins. Macintosh apples and a double dose of oats add a boost of nutrition to these crowd-pleasing muffins. In a mixing bowl, lightly beat eggs; add milk and oil, stirring until just blended.
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