Description
Made with wholesome ingredients like whole wheat, oats, almond flour, and apples, these Healthy Apple Oat Muffins are perfect for a hearty breakfast to start your day off on a good note!
Ingredients
- 1 cup (90 grams) old-fashioned rolled oats (divided)
- 1-1/2 cups (228 grams) whole wheat flour
- 1/2 cup (50 grams) fine almond flour
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115 grams) fresh apple cider (see notes)
- 1/2 cup (113 grams) unsalted butter, melted and slightly cooled
- 1/3 cup (110 grams) maple syrup
- 1/4 cup smooth apple sauce
- 1 large egg
- 1 teaspoon vanilla
- 1 large baking apple, peeled and shredded (about 180 grams)
Instructions
- Preheat the oven to 350ºF and place parchment paper liners in a 12-cup muffin tin.
- In a medium bowl, whisk together ¾ cup of oats, whole wheat flour, almond flour, baking powder, cinnamon, baking soda and salt.
- In a separate large bowl, whisk together the apple cider, melted butter, maple syrup, apple sauce, egg, and vanilla.
- Add the dry ingredients into the wet ingredients and gently fold them in, until they are nearly combined, with some white streaks of flour left. Fold in the shredded apples. Do not overmix.
- Scoop ¼ cup batter into each paper muffin liner.
- Sprinkle the remaining oats evenly on top of the batter..
- Bake in the preheated oven for about 20-22 minutes or until a toothpick inserted in the middle comes out clean.
- Let cool slightly before serving.
Notes
Do not use apple cider vinegar instead of the called-for fresh apple cider.
Honeycrisp or Fuji are my two top choices for apples to use.
If you do not want or can't use almond flour, you can omit it and replace it with an additional 1/4 cup (or 40 grams) of whole wheat flour.
Weighing your flour is the most accurate way to measure. I always provide tested gram measurements where it makes sense. If you aren't going to weigh it, make sure to spoon it into the cup and then level it off. If you scoop the flour out with the measuring cup and then level it, it could change the outcome of the final product.
These muffins will keep well, covered in an air-tight container for a 1-2 days at room temperature. As the days go on, they will become moister. For serving after day 1, I find they are best reheated in a toaster oven until warmed through.