These muffins are a hearty and tasty way to get your apple-a-day! Power packed with antioxidants from the apple and delicious whole grains from the oats, these muffins make a great breakfast or snack.
Drizzle with a little powdered sugar glaze, and you even have dessert.
Regardless of how you enjoy them, you will. They freeze wonderfully, so make a double batch so you have some around when you need them.
Oatmeal Apple Muffins – Inspired by Lynn’s Kitchen Adventure
- 3 C old fashioned oats
- 1 1/2 C milk
- 1/3 C brown sugar
- 1/8 C olive oil
- 2 eggs
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 medium apple, finely chopped
Begin by combining the 3 C oats with 1 1/2 C milk. Stir well and let the mixture sit for 15 minutes. Meanwhile, wash and chop the apple and prepare the muffin tin (n=12) with liners that have been lightly sprayed with oil.
Next, stir in 1/3 C brown sugar, 1/8 C olive oil and 2 eggs. Add in the 1 tsp. cinnamon and 1/4 tsp. nutmeg along with 2 tsp. baking powder and 1/4 tsp. salt. Stir well.
At this point the muffin batter should be getting “gummy” like oatmeal does when you begin to cook it. If it’s not starting to get thick yet, allow the mixture to sit for 5-7 minutes. The batter will be wetter and thinner than traditional muffin batters.
Then, add in the chopped apple.
Scoop the batter into a prepared muffin cup, filling almost to the brim. These muffins don’t rise a ton, so you don’t have to worry about getting them too full.
Bake at 350 for 17-20 minutes, or until a toothpick inserted in the center comes out clean.
Remove each muffin from the pan and immediately place them onto a cooling rack.
Cool for 20-30 minutes before eating, and if desired drizzle the top with a simple glaze of powdered sugar (1/4 C) and 1-2 tsp. milk.