Oat & Apple Muffins
These muffins perform a special magic trick: they’re hearty and filling, with good-for-you oats and applesauce and very little sugar, yet they taste like a special breakfast treat. There will be no twisting of arms to get kids to eat a substantial breakfast! The young at heart love them, too: they’re chewy and toothsome and taste like a perfect combination of nostalgia and optimism.
Recipe - RICHFIELD
Oat & Apple Muffins
Prep Time10 Minutes
Servings12
Cook Time20 Minutes
Ingredients
1 1/4 cups old-fashioned rolled oats
1 1/4 cups unsweetened applesauce
1/2 cup milk
1/3 cup granulated sugar
1 large egg
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon Kosher salt
1/2 cup raisins
Directions
- Heat oven to 375 F. Line a 12-cup muffin tin with liners and set aside.
- In a medium bowl, stir together old-fashioned rolled oats, applesauce, milk, granulated sugar, egg, melted butter and vanilla extract.
- In a large bowl, mix together whole wheat flour, ground cinnamon, baking powder, baking soda, kosher salt and raisins. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined, being careful not to overmix.
- Evenly spoon the batter into the muffin cups. Bake for 15 to 20 minutes or until the muffins have risen about 1 inch over the top of the muffin tin and a toothpick inserted in the center comes out clean. Overbaked muffins will be dry.
- Transfer the muffins to a cooling rack and cool completely. Store in an airtight container for up to three days.
Makes 1 dozen muffins.
10 minutes
Prep Time
20 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Our Family Old Fashioned Oats, 18 Ounce
Huge Deal
$3.49 was $4.39$0.19/oz
Our Family Unsweetened Applesauce, 23 Ounce
$2.39$0.10/oz
L&B Classic Whole Milk, 0.5 Gallon
$2.49$4.98/gal
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
Vital Farms Organic Pasture-Raised Large Eggs, 12 Each
$11.99$1.00 each
Kerrygold Unsalted Pure Irish Butter Sticks, 8 Ounce
$8.39$1.05/oz
L&B Organic Pure Vanilla Extract, 2 Ounce
$7.99$4.00/oz
Jovial Organic Einkorn Whole Wheat Flour, 32 Ounce
$10.79$0.34/oz
L&B Ground Korintje Cinnamon, 2.4 Ounce
$7.49$3.12/oz
Argo Baking Powder, 12 Ounce
$3.39$0.28/oz
Our Family Baking Soda, 16 Ounce
$1.19$0.07/oz
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb
L&B Organic Raisins, 12 Ounce
$7.99$0.67/oz
Directions
- Heat oven to 375 F. Line a 12-cup muffin tin with liners and set aside.
- In a medium bowl, stir together old-fashioned rolled oats, applesauce, milk, granulated sugar, egg, melted butter and vanilla extract.
- In a large bowl, mix together whole wheat flour, ground cinnamon, baking powder, baking soda, kosher salt and raisins. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined, being careful not to overmix.
- Evenly spoon the batter into the muffin cups. Bake for 15 to 20 minutes or until the muffins have risen about 1 inch over the top of the muffin tin and a toothpick inserted in the center comes out clean. Overbaked muffins will be dry.
- Transfer the muffins to a cooling rack and cool completely. Store in an airtight container for up to three days.
Makes 1 dozen muffins.