Apple Cinnamon Oat Muffins

 

This summer I lived on my Blueberry Almond Oat Muffins . But, after my second purchase of sour blueberries in September, I think it’s safe to say that blueberry season is behind us. Fall will be here soon and it’s time to switch up the flavor profile of my go-to breakfast.

I’m not a huge pumpkin lover (we’ve got to be WAY into the cold weather, sweater and scarf season for me to crave pumpkin) but I do love some apple cinnamon fall flavors! These muffins come together in one bowl (I don’t even separate wet and dry ingredients), freeze well, and are delicious with a large dollop of peanut or almond butter.

A few tips:

  1. Use a mixing bowl with a spout for pouring extra liquid over top of the muffins once you’ve scooped them into the muffin pan, there will be some liquid in the bottom of the mixing bowl.

  2. Before pouring the extra liquid on each muffin, press on the muffins with a spatula to see if liquid comes up the sides of the filled muffin. If you see liquid, you’re good. If you don’t, that little muffin needs more!

  3. Once they come out of the oven, let them cool in the pan for 10-15 minutes to set. Then use a tiny spatula to loosen the edges and lift out the muffin. They hold their shape perfectly once they’ve cooled a bit.

Yield: 12
Apple Cinnamon Oat Muffins

Apple Cinnamon Oat Muffins

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

  • 4 cups old fashioned rolled oats
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 Tablespoons chia seeds
  • 1/2 cup unsweetened applesauce
  • 2 cups whole milk (or whatever milk you have on hand)
  • 2 teaspoons vanilla extract
  • 1/4 cup pure maple syrup
  • 2 small gala apples, diced into very small cubes

Instructions

  1. Preheat oven to 375 degrees.
  2. Generously spray a metal muffin pan with cooking spray and set aside.
  3. Mix all the ingredients together in a large mixing bowl. (I like to use a mixing bowl with a spout).
  4. Spoon the oat mixture evenly into each muffin making sure to get an even mixture of liquid and solid. (I like to press on each muffin to see if the milk mixture comes up the side of the muffin. If so, then I know it's got enough liquid.)
  5. If any milky mixture remains in the mixing bowl, pour it over each muffin.
  6. Bake for 20-25 minutes.
  7. Allow to cool for in the pan for 10-15 minutes.
  8. Using a small spatula, gently loosen the sides of the muffin from the pan and lift out. Cool completely on a cooling wrack.
 
Baked Goods, BreakfastElizabeth Elam