The hearty and wholesome muffins have a subtle sweetness that makes them a delicious and nutritious breakfast option for kids and adults alike as the temperatures start to drop.
As part of the behind-the-blog tasks I’ve been working on lately, I’ve been combing through old recipes, retrying them, axing the ones that just aren’t that great and figuring out how to improve the ones that need a little tweaking. I really want to ensure that any recipe I post has been made multiple times and gets approval from myself, David, my variety-loving preschooler and my more-selective toddler. I’m thrilled to report that my latest venture, these apple cinnamon oat muffins, scored high across the board, so much so that the girls have enjoyed eating multiple test batches for breakfasts over the past couple of weeks. So with that lengthy introduction let me get to it- they are ready to share!
These muffins are a perfect make-on-Sunday-eat-all-week option for several reasons. First of all, they are a wholesome breakfast choice. Loaded with oats, freshly grated apple and cinnamon makes for a nutritious, low sugar start to the day.
They do take a little prep work, but by using your food processor to turn the oats into flour and grate the apple (both tasks that kids love to help with- loud noises!), it really is quite simple.
Now let me blow your mind real quick.
I made these muffins multiple times and was so frustrated because they kept sticking to the liners. After some research (a natural baker I am not), I found out why. Most healthy muffins will stick to liners because they do not have enough grease in them to make them slide out. Unless your muffin or cupcake has a decent amount of oil/lard/etc, it will stick.
…don’t tell me if you already knew that.
Solve this easily by giving your liners a quick (and light) spray of oil. I prefer this coconut oil option.
Back to the muffins. Healthy is great, but they have to taste good too, right? Absolutely. By combining oats with bread flour, the texture is hearty yet soft. Coconut sugar (which does not taste like coconut to me) is an unrefined alternative to brown sugar that offer its subtle sweetness that is not overpowering.
So welcome fall by baking up a batch for a cozy Saturday breakfast or to have on hand for breakfast all week!
- 1⅔ cup quick oats
- 1 cup bread flour
- ¾ cup coconut sugar (can sub light brown sugar if you prefer)
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- ¾ tsp salt
- 2 eggs
- 1½ cup low fat buttermilk
- 1½ cup grated apples (about 2 medium apples- I used gala)
- Preheat oven to 400 degrees.
- Place oats in a food processor. Pulse 5-6 times until oats resemble a coarse flour.
- Put oat flour in a large mixing bowl and add remaining dry ingredients (bread flour, sugar, cinnamon, baking soda, baking powder and salt). Mix thoroughly until well combined.
- In a separate bowl, beat eggs then incorporate buttermilk. Whisk to combine then stir in grated apple.
- Add wet ingredients to dry ingredients and mix thoroughly.
- Spoon batter into liners (about 3 Tbsp of batter per cup). If desired, sprinkle sugar on top of each muffin for aesthetic appeal.
- Bake at 400 degrees for 18-20 minutes until muffins spring back slightly when touched and a toothpick inserted into the center comes out clean.
- Remove from oven and let cool on a wire rack
- Eat within 2 days (when stored in an airtight container) or freeze cooled muffins and pull on out to reheat whenever you need a quick and hearty breakfast.
If you make them, let me know what you think! Tag me in your pictures on instagram or facebook because nothing makes me happier than seeing other people enjoying my recipes.
What is your favorite muffin variety?