Apple Oat Muffins

10 Jun

Oh boy do I have a treat for you today! On Saturday afternoon I got the baking itch and was inspired by the yogurt and apples in our fridge that desperately needed to be used 🙂

I decided to be healthy and have a salad for lunch (spinach, arugula, pesto, multi-grain chips and cheeeese).  Salads for lunch always leave me feeling hungry mid afternoon, so I decided to go all out on these muffins (no skimping on the flour OR sugar just to be healthy!).


The muffins were absolutely AMAZING and I plan on freezing them for quick, on the go breakfasts this week!

Apple Oat Muffins

  • 2 cups peeled, finely diced apples, such as McIntosh (2 to 3 medium apples)
  • 1 ½ cups all-purpose flour
  • 1 cup quick-cooking oats
  • ⅔ cup firmly packed brown sugar
  • 1 ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. ground cinnamon
  • 8 oz. plain low-fat yogurt (1 cup)
  • ¼ cup non-fat milk
  • 2 Tbs. vegetable oil
  • 1 tsp. vanilla extract
  • 1 large egg
  1. Preheat oven to 400F. Coat 12 standard muffin pan cups with cooking spray.
  2. Place diced apple on paper towels to drain; pat dry. Combine flour, oats, sugar, baking powder, baking soda, salt and cinnamon in medium bowl, and stir with whisk. Combine yogurt, milk, oil, vanilla and egg in small bowl and stir to blend. Make well in center of flour mixture; add milk mixture, stirring just until moist. Mix in apple.

CIMG39423. Divide batter evenly among prepared cups. Bake 20 minutes, or until muffins spring back when pressed lightly in center. Remove from pan, and cool on wire rack (or eat right away!)






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