The hearty and wholesome muffins have a subtle sweetness that makes them a delicious breakfast option for kids and adults alike as the temperatures start to drop.
- 1 2/3 cup quick oats
- 1 cup all purpose flour
- 3/4 cup coconut sugar (can sub light brown sugar if you prefer)
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cup low fat buttermilk
- 1 1/2 cup peeled, 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 bread flour, sugar, cinnamon, baking soda, baking powder and salt. Mix thoroughly until well combined.
- In a separate bowl, beat eggs then incorporate buttermilk, sugar and vanilla. 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.
You’ll want to peel the apples before grating, and then drain any extra juice.
This recipe results in muffins that don’t have a lot of rise. Prefer a more peaked top? Add an additional 1/4-1/2 cup of flour.