Apple Cinnamon Oat Muffins

ByCole Matthews
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Apple Cinnamon Oat Muffins

Fall mornings just got a whole lot better with these delightful Apple Cinnamon Oat Muffins! Bursting with the warm flavors of cinnamon and fresh apples, these muffins are the perfect treat for breakfast or a midday snack. Their wholesome ingredients make them a guilt-free indulgence that the whole family will love.

Why Make This Recipe

  • Packed with Flavor: The combination of apples, cinnamon, and oats offers a comforting taste that evokes memories of cozy kitchens and family gatherings.
  • Healthier Alternative: With whole wheat flour and oats, these muffins are a nutritious choice, providing a hearty start to your day without compromising on taste.
  • Versatile and Easy: They’re simple to make and can easily be customized with your favorite mix-ins, making them perfect for any occasion.

If you’re looking to brighten your mornings with a healthy yet delicious treat, these Apple Cinnamon Oat Muffins are the perfect solution. Their combination of wholesome ingredients and delightful flavors guarantees satisfaction in every bite.

Making Apple Cinnamon Oat Muffins at Home

Let’s dive into the process of whipping up these delicious muffins in your own kitchen. Follow this step-by-step guide for a flawless bake!

Ingredients

To prepare these delicious Apple Cinnamon Oat Muffins, gather the following ingredients:

  • 1 cup rolled oats
  • 1 cup whole wheat flour
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup unsweetened applesauce
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 cup diced apples

Directions

  1. Preheat your oven to 350°F (175°C) and line a muffin pan with liners.
  2. In a large bowl, combine the rolled oats, whole wheat flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, whisk together the egg, applesauce, milk, and vegetable oil.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the diced apples.
  5. Divide the batter evenly among the muffin cups.
  6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow to cool before serving.

Apple Cinnamon Oat Muffins

Storage Tips for Apple Cinnamon Oat Muffins

To keep your Apple Cinnamon Oat Muffins fresh and delicious, follow these storage tips:

  • Storage Time: Store muffins in an airtight container for up to 3-5 days at room temperature, or up to a week in the refrigerator.
  • Freezing: For long-term storage, place muffins in a freezer-safe container or bag for up to 3 months. Thaw at room temperature when ready to enjoy.
  • Reheating: Pop them in the microwave for about 10-15 seconds or warm them in the oven at 350°F (175°C) for a few minutes.

Best Ways to Serve Apple Cinnamon Oat Muffins

The versatility of these muffins allows for several delightful serving options:

  • Warm from the Oven: These muffins are best enjoyed warm, allowing the spices and apple flavors to shine.
  • Spread with Butter: A thin spread of butter or a dollop of cream cheese can elevate their moistness and flavor.
  • Pair with a Beverage: They make a perfect companion for a cup of coffee or a glass of freshly squeezed juice.

Tips to Make Apple Cinnamon Oat Muffins

To enhance your muffin-making experience, consider these key tips:

  • Use Fresh Apples: Opt for crunchy varieties like Granny Smith or Honeycrisp for added texture and flavor.
  • Don’t Overmix: When combining the wet and dry ingredients, mix just until combined to prevent dense muffins.
  • Customize: Feel free to add nuts or dried fruits for extra flavor and nutrition.

Variations

Feel free to experiment with your muffins! Here are a couple of ideas:

  • Add Nuts: Chopped walnuts or pecans make a great addition, adding crunch and flavor.
  • Spice It Up: Incorporate a pinch of nutmeg or pumpkin spice for a fall-inspired twist on the classic recipe.

Frequently Asked Questions

Q: Can I use gluten-free flour?
A: Yes! You can substitute whole wheat flour with a gluten-free all-purpose blend. Just ensure it contains binding agents, like xanthan gum.

Q: Can I replace applesauce with something else?
A: Absolutely! You can use mashed bananas or yogurt in equal amounts for a different flavor profile while maintaining moisture.

Q: How can I make these muffins sweeter?
A: If you prefer a sweeter muffin, you can increase the brown sugar to 3/4 cup or add in a handful of raisins.

Q: Can I store these muffins at room temperature?
A: Yes, sealing them in an airtight container will keep them fresh for 3-5 days at room temperature.

Q: How can I increase the fiber content of these muffins?

  • Try adding ground flaxseed or chia seeds into your batter for an extra fiber boost.

Conclusion

These Apple Cinnamon Oat Muffins are not just a treat; they are a wonderful way to start your day or to enjoy a cozy afternoon snack. With their wholesome ingredients and delightful flavors, they bring warmth and joy that transcends the kitchen. Whether enjoyed freshly baked or stored for later, they are sure to be a favorite in your household. So go ahead, gather your ingredients, and indulge in the simple pleasure of baking!

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Apple Cinnamon Oat Muffins

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Delightful muffins bursting with warm flavors of cinnamon and fresh apples, perfect for breakfast or a snack.

Ingredients

Scale
  • 1 cup rolled oats
  • 1 cup whole wheat flour
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup unsweetened applesauce
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 cup diced apples

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin pan with liners.
  2. In a large bowl, combine the rolled oats, whole wheat flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, whisk together the egg, applesauce, milk, and vegetable oil.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the diced apples.
  5. Divide the batter evenly among the muffin cups.
  6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow to cool before serving.

Notes

Best enjoyed warm, these muffins can be spread with butter or cream cheese for added flavor.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 10g
  • Sodium: 250mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 25mg

Keywords: muffins, apple, cinnamon, oats, breakfast, healthy

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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