The time is drawing near and I simply could not be more excited! Autumn. The crisp, cool air. Nature backdrops that will blow your mind. And seasonal eats that trump any other time of year, in my book. It’s the time of soups, stews, squashes and apples…cozy, comfort at its finest.
These Apple Oat Muffins are a family favorite around here. One of our most treasured traditions is apple picking. And most of the time, the minute we head home from the orchard these muffins are in the works. They are divine. Sweet, warm, appley goodness in each and every bite…we absolutely love them.
They’re healthful, simple to put together and require just a few simple, everyday ingredients. I hope you enjoy them!
*Disclaimer: you may go insane trying to figure out a way to bottle the smell of these baking in the oven…your entire house will be filled with apple and spice bliss!
Apple Oat Muffins
Notes: Oat flour is available for purchase in most supermarkets. I make my own…it is very simple and cost effective. Just grind up rolled oats in your food processor or nut/coffee bean grinder until they resemble a smooth flour-like texture. I grind large quantities at a time and store them in an air tight container. Be sure to use Gluten Free Oats if you would like to keep these muffins Gluten Free.
2 Cups Oat Flour
2 Teaspoons Baking Powder
1 1/2 Teaspoons Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Unsweetened Applesauce
1/4 Cup Full Fat Greek Yogurt
1/4 Cup Pure Honey
2 Whole Eggs + 1 Egg White
4 Tablespoons Butter, melted and slightly cooled
1 Teaspoon Pure Vanilla Extract
1 Cup Shredded Apple (shredded on a box grater)
Preheat oven to 350 degrees and line a 12 count muffin pan with liners. In a medium bowl, whisk together the oat flour, baking powder, cinnamon, nutmeg, baking soda and salt. In a large bowl, whisk together the applesauce, yogurt, honey, eggs+whites, butter and vanilla. Pour the dry ingredients into the wet and stir until combined. Stir in the grated apple. Divide the batter among muffin pan filling each one about 3/4 full. Bake for 20-25 minutes or until toothpick comes out clean. Makes 12 muffins.
For the applesauce recipe I shared last fall, plus a list of local orchards, click the photo below!