Apple Oatmeal Muffins
Apple Oatmeal Muffins
September begins the proper introduction of apple season in South Carolina. Additionally, September is the month to recognize National Whole Grain Month. These whole wheat apple-oatmeal muffins are a perfect recipe for the start of the fall season, along with the fiber-rich, nutrient-dense elements of whole grains. These are perfect for breakfast or if you need a small snack that is fiber-rich and blood sugar-friendly.
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Servings: 12
Calories: 161kcal
Equipment
- Oven
Ingredients
- 1¼ cup whole wheat flour
- 1¼ cup old fashioned oats
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon
- 1 cup apple sauce unsweetened
- ½ cup buttermilk
- ½ cup brown sugar
- 2 TBSP vegetable oil
- 1 egg large
- ½ tsp vanilla extract
- 2 apples, small cut into ½ inch cubes
Instructions
- Preheat the oven to 375℉. Line a muffin tin with muffin lines and spray them with a nonstik cooking spray.
- In a large bowl, combine the flour, oats, baking powder, baking soda, salt, and cinnamon. Combine the dry ingredients and set aside.
- In another bowl, combine the applesauce, buttermilk, sugar, oil, egg, and vanilla extract. Whisk until well combined.
- In the bowl with the dry ingredients, create a small well in the center and pour the wet ingredients into the dry mixture. Stir until all of the ingredients are combined.
- Chop the apple into small ½ cubes and add to the muffin batter and gently fold them into the batter. Scoop the batter into the muffin tins filling them roughly ⅔ of the way full.
- Bake for 18-20 minutes or until the muffins turn slightly golden. Remove, let cool and enjoy!
Nutrition
Calories: 161kcal | Carbohydrates: 31g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 167mg | Potassium: 8mg | Fiber: 3g | Sugar: 15g | Vitamin A: 5IU
