Apple Oat Breakfast Muffins

Apple Oat Breakfast Muffins

Make the most of the start of local apple season by baking a batch of these tasty, fibre-rich apple and oat muffins! They’re a delicious blend of flavours, packing in the natural sweetness of apples with a touch of cinnamon and the satisfying heartiness of oats. Whether you enjoy them as a quick and easy breakfast or an afternoon snack, they’re packed with nutrition, protein and fibre to give you lasting energy. Let's get baking!

Ingredients:

2 cups whole wheat flour (or baking flour of choice)
1 cup old fashioned rolled oats
1/2 cup coconut sugar (or your preferred sweetener)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup unsweetened applesauce
1/2 cup Greek yogurt (or dairy-free yogurt for vegan option)
1/4 cup milk (or plant-based milk for vegan option)
1/4 cup melted coconut oil
1 teaspoon pure vanilla extract
1 cup apples, diced (about 2 medium apples)
1/2 cup chopped nuts (such as walnuts or almonds), optional
1/2 cup raisins or dried cranberries, optional

Directions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or wipe with melted butter.

In a large mixing bowl, whisk together the flour, rolled oats, coconut sugar, baking powder, baking soda, salt, and ground cinnamon.

In a separate bowl, combine the applesauce, yogurt, milk, melted coconut oil, and vanilla extract. Mix until well combined.

Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix; a few lumps are perfectly fine.

Fold in the diced apples, chopped nuts (if using), and raisins or dried cranberries (if using).

Divide the batter evenly among the muffin cups, filling each about ⅔ to ¾  full.

Bake for 18-22 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.

Remove from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.