Moist, Healthy Apple Cinnamon Oatmeal Muffins

A couple weeks ago, my CSA box had some little apples in it. Now apples are one of those fruits I can kind of take or leave—I think I ate way too many some years ago taking the “an apple a day” adage too seriously. But they are fairly good for baking, and I wasn’t about to let these go to waste.

Since I’m trying to be really healthy (and fit into a dress next weekend), desserts like pies, crisps, etc. were out. But I’d pinned this healthy apple cinnamon oatmeal muffin recipe a while ago and decided it sounded sufficiently healthy.

My biggest complaint with muffins generally is that they’re usually kind of dry. Oh, sure, maybe they’re fine straight out of the oven. But once they cool they’re a surefire way to choking and getting the hiccups from not being able to swallow. BUT NOT THESE. Seriously, these are like magic moistness muffins.

I had a couple for breakfast all week, and they stayed just as moist and awesome. This might be my favorite muffin recipe ever.

Peel and core the apples. As you can see above I’m sometimes lazy and leave the peels on.  This isn’t an issue really, the peels can get a tiny bit tough once baked but it’s not the end of the world.  So it’s really up to you.  You do want to chop them into little pieces though (not chunks, quite small).

Measure out all the dry ingredients in a bowl (except apples). You can actually see the healthiness in this bowl.

Stir until the dry ingredients are totally combined, then add the wet ingredients and stir until *just* combined.

Add the apples and gently incorporate them into the batter.

Spray your muffin tins with non-stick spray (or use paper cups if you want). Fill the muffin cups fairly close to the top.

Bake for 15-20 minutes, until they pass the toothpick test.

Let cool and serve warm or put in tupperware for 3-4 days. I noticed them starting to smell a little funky (almost ferment-y) after about four days, so maybe eat them before then.

They were delicious, filling, and healthy! I think the next time I make them I’ll try substituting honey for the white sugar to make them even healthier.

Other muffins you’ll love:

• Clean-Eating Banana Muffins (gluten-free)
• Cheryl’s Morning Glory Muffins
• Double Chocolate Banana Muffins
• Persimmon Muffins with Lemon & Cardamom

Healthy Apple Cinnamon Oatmeal Muffins

Yield: 12-15 muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

These moist, healthy apple cinnamon oatmeal muffins only take a few minutes to whip up and make a perfect make-ahead breakfast treat!

Print

Ingredients

• 1 1/2 cups of whole wheat flour
• 1/2 cup of rolled oats
• 1/3 cup of light-brown sugar, packed
• 1/3 cup of sugar
• Cinnamon to taste
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 2/3 cup of milk (or water)
• 1/2 cup of oil
• 2 eggs, lightly beaten
• 1 teaspoon of vanilla
• 1 1/2 to 2 cups of chopped apples

Instructions

1. Preheat oven to 400°F and grease a muffin pan.
2. Peel and core your apples, then dice up into small pieces.
3. In a large bowl, stir together the flour, oats, sugars, cinnamon, baking powder, and salt.
   Make a well in center of of the dry ingredients and add the milk, eggs, oil, and vanilla. Stir until just combined.
4. Add the diced apples, stirring to incorporate.
5. Spoon the batter into your prepared muffin cups and bake for 15-20 minutes, or until a muffins pass the toothpick test.
6. Allow muffins to cool on a wire rack for five minutes before removing from pan to continue cooling. Muffins can be stored for 3-4 days in an airtight container, and also can be frozen.

Original recipe from Cathlin Cooks

Pin this image!