Saturday, September 12, 2015

Apple Oatmeal Muffins

I've been trying to cut out processed foods as much as possible from our diet and was looking for a way to use up a few of the 40 apples I have sitting in my fridge taking up valuable space, and I came across this amazing whole-grain, healthy breakfast muffin.  Low sugar, lots of fiber and flavor.  This is definitely my all-time favorite apple-muffin recipe I've made, so I had to add it to the blog so I know where to find it next time.  I hope you like it too...

Recipe by

  • 1¼ cups whole wheat flour
  • 1¼ cups old-fashioned oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon cardamom
  • ⅛ teaspoon ginger
  • 1 cup unsweetened applesauce
  • ½ cup light coconut milk with the juice of half a lemon (or low fat buttermilk)
  • ½ cup packed muscovado sugar (or brown sugar)
  • 2 tablespoons melted coconut oil (or vegetable/canola oil)
  • 1 large egg, lightly beaten
  • ½ teaspoon vanilla extract
  • 2 small Gala apples, chopped into small pieces
  • turbinado (raw) sugar and nutmeg, for sprinkling on top
  1. Preheat oven to 375 degrees.
  2. Line a 12 cup muffin tin with muffin wrappers or spray with nonstick cooking spray. My non-stick muffin tin works so well I didn't need either.
  3. In a large bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon, cardamom and ginger.
  4. In a medium bowl combine applesauce, buttermilk, sugar, oil, egg and vanilla extract.
  5. Make a well in the dry ingredients and pour in your applesauce mixture. Stir until just moist.
  6. Fold in the chopped apples. Fill muffin cups ⅔ to ¾ full.
  7. Sprinkle raw sugar and a light dusting of nutmeg on top of the muffins. (this extra punch of spice is phenomenal when you bite into it! a pinch of extra cinnamon on top of each muffin is tasty too!)
  8. Bake for 16-18 minutes.
  • Adapted from Joy the Baker's Oatmeal Blueberry Applesauce Muffins.
  • Yields about 12 muffins.
  • Since these muffins contain fresh fruit, they will spoil more quickly than regular muffins. Try storing them in the refrigerator if you don't intend to finish them within a day or two, or store them in the freezer for longer-term storage.