Healthy Apple Muffins at home
- Yield 12
- Prep 15 minutes
- Cook 15 minutes
- Total 30 minutes
Healthy Apple Muffins at home is a breakfast recipe on Avoteb. The yield on the card is 12. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 3 cups old-fashioned oats*
- 1 tablespoon pumpkin pie spice, homemade or store-bought
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon fine sea salt
- 1 medium apple, finely diced
- 2 eggs
- 2/3 cup unsweetened almond milk, plain or vanilla
- 3/4 cup unsweetened applesauce
- 1/2 cup maple syrup
- 3 tablespoons melted coconut oil (or any mild-flavored oil)
- 1 teaspoon vanilla extract
- optional: turbinado sugar for sprinkling
Method
Warm oven to 375°F. Line a 12-cup muffin pan with parchment or cupcake liners, or lightly grease with cooking spray. Keep nearby.
Puree oats in a blender or food processor until they reach a fine flour-like consistency. Tip in in the pumpkin pie spice, baking soda and sea salt, and pulse until the mixture is evenly combined. With the power turned off, add in the diced apple. Then use a spoon to toss until the apple is completely coated in the flour mixture. Keep nearby.
In a separate large mixing bowl, whisk together the eggs, milk, applesauce, maple syrup, coconut oil and vanilla extract until evenly combined. Fold the dry ingredients in with the wet ingredient mixture, and stir until the mixture is just combined. (Try to avoid over-mixing.)
Portion the batter evenly into the prepared baking cups. Then sprinkle a generous pinch of turbinado sugar on top of each muffin, if you would like.
Roast for 15-18 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Lift from the oven and place the pan on a cooling rack for 5 minutes.
Plate warm. Or let the muffins cool to room temperature, then store in a sealed container for up to 3 days, or freeze for up to 3 months.
