Apple Cinnamon Oatmeal Muffins
These egg-free Apple Cinnamon Oatmeal Muffins are made with rolled oats, oat flour, grated apples, and flaxseed. They're healthy and delicious.
Servings: 12
Calories: 309kcal
Ingredients
- 2 ½ cups rolled oats divided
- 2 Tablespoons ground flaxseed or substitute chia seeds (see note)
- 6 Tablespoons water (see note)
- 2 small apples any type (1 cup grated - see note)
- ¾ cup granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup plain or vanilla Greek yogurt see note
- ½ cup milk see note
- ¼ cup canola oil or any other neutral-flavored cooking oil
- coarse sanding sugar or turbinado sugar optional, for sprinkling on top of muffins
Instructions
- Add 1 ¼ cups of the rolled oats to a clean coffee grinder or mini food processor. Pulse until the oats are finely ground, to the texture of flour (you might have to do this in a couple of batches if using a coffee grinder).
- If your flaxseeds are whole, grind about 2 to 2 1/2 Tablespoons of whole flaxseed in your coffee grinder. Measure out 2 Tablespoons ground flaxseed and place it into a small bowl. Add 6 Tablespoons water to the bowl with the flaxseed, and stir. Let the mixture sit while you prepare the remaining ingredients.
- Peel the apples and grate them using the large holes of a box grater (there is no need to cut the apple up to do this. Simple grate the apple, one side at a time until you reach the core, rotating the apple until all the flesh is grated off of the core). Measure out 1 cup of grated apple.
- Whisk together the ground oats, the remaining 1 ¼ cups rolled oats, 3/4 cup granulated sugar, 1 Tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/2 teaspoon salt in a large bowl. Set aside.
- In a small bowl or large measuring cup, whisk together 1/2 cup plain or vanilla Greek yogurt, 1/2 cup milk, 1/4 cup canola oil, and the flaxseed/water mixture.
- Pour the wet ingredients into the dry ingredients and mix with a hand mixer on low speed until the dry ingredients are incorporated. Increase the mixer to high speed and mix for an additional two minutes. Fold in the grated apple. Cover the bowl with plastic wrap or a lid and place in the fridge to rest for at least an hour, or up to 12 hours, or overnight.
- Heat the oven to 400°F. Prepare a 12-cup muffin pan by lining the cups with paper liners. Divide the batter evenly among the muffin cups. Top each muffin with a little bit (roughly 1/4 teaspoon per muffin) of coarse sanding sugar or turbinado sugar, if desired.
- Bake the muffins for 20-25 minutes or until a toothpick comes out with just a few crumbs clinging to it. Cool the muffins for 10 minutes before serving. Store any leftovers in a zipper bag in the freezer and thaw at room temperature or for a few seconds in the microwave.
Notes
The ground flaxseeds combined with water act as an egg substitute. If you wish to use eggs instead, substitute 2 large eggs for the 2 Tablespoons of ground flaxseed and 6 Tablespoons of water.
You will need approximately 2 small or 1 large apple. But the real measurement to be concerned about is how much grated apple you end up with. You will need 1 cups lightly packed grated apple for one batch of muffins. Note that if you double the recipe using the recipe scaling tool, you will need to manually adjust the amount of grated apple you need.
The Greek yogurt and milk can be substituted with 1 cup total regular (eg. not Greek style) yogurt or buttermilk. Use dairy-free versions of any of the above to make these muffins dairy-free and/or vegan.
Nutrition
Calories: 309kcal | Carbohydrates: 52g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 305mg | Potassium: 231mg | Fiber: 6g | Sugar: 17g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 2mg
