How To Make Apple Oatmeal Muffins
These wonderfully moist and scrumptious oatmeal muffins are perfect for breakfast, or at any time of the day! A delight to munch on with a cup of joe!
Serves:
Ingredients
- 1 ¼cupswhole wheat flour
- 1 ¼cupsold-fashioned oats
- 1tspbaking powder
- ½tspbaking soda
- ¼tspsalt
- ½tspcinnamon
- ¼tspcardamom
- ⅛tspginger
- 1cupunsweetened applesauce
- ½cup light coconut milk with the juice of half a lemonor low fat buttermilk
- ½cup packed muscovado sugaror brown sugar
- 2tbspmelted coconut oilor vegetable/canola oil
- 1egglarge, lightly beaten
- ½tspvanilla extract
- 2Gala applessmall, chopped into pieces
- sugarturbinado (raw) for sprinkling on top
- nutmeg
Instructions
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Preheat oven to 375 degrees F.
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Line a 12 cup muffin tin with muffin wrappers or spray with nonstick cooking spray.
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In a large bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon, cardamom and ginger.
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In a medium bowl combine applesauce, buttermilk, sugar, oil, egg and vanilla extract.
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Make a well in the dry ingredients and pour in your applesauce mixture. Stir until just moist.
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Fold in the chopped apples. Fill muffin cups ⅔ to ¾ full.
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Sprinkle raw sugar and a light dusting of nutmeg on top of the muffins.
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Bake for 16 to 18 minutes. 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.
Nutrition
- Calories: 1767.58kcal
- Fat: 27.22g
- Saturated Fat: 15.53g
- Trans Fat: 0.00g
- Monounsaturated Fat: 2.21g
- Polyunsaturated Fat: 3.37g
- Carbohydrates: 364.28g
- Fiber: 23.26g
- Sugar: 219.41g
- Protein: 27.73g
- Cholesterol: 13.33mg
- Sodium: 1644.81mg
- Calcium: 148.31mg
- Potassium: 826.82mg
- Iron: 8.84mg
- Vitamin A: 6.63µg
- Vitamin C: 4.93mg
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