Ingredients
Scale
- 1 ½ cups old-fashioned rolled oats
- 1 ¼ cups whole wheat flour (or all-purpose)
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk (dairy or non-dairy)
- ½ cup pure maple syrup
- 1 large egg
- 1/3 cup melted coconut oil or butter
- 1 teaspoon pure vanilla extract
- 1 ½ cups finely chopped apples (Granny Smith or Honeycrisp work best)
Instructions
- Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin with non-stick spray or line it with paper liners. In a medium bowl, whisk together the rolled oats, flour, cinnamon, baking powder, baking soda, and salt until well combined. This ensures the leavening agents are evenly distributed for a perfect rise.
- In a separate large bowl, whisk the egg together with the maple syrup, melted coconut oil (ensure it is not too hot), milk, and vanilla extract. Whisk vigorously until the mixture is smooth and the ingredients are fully emulsified. The maple syrup provides a beautiful golden color and a signature fall aroma.
- Pour the dry ingredients into the wet ingredients. Use a spatula to fold the mixture together gently. Do not overmix; stop just when the flour streaks disappear. Gently fold in the finely chopped apples. Overmixing can lead to tough muffins, so keep your touch light and airy.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Place the tin in the center rack of the oven. Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back slightly when touched.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. This prevents the bottoms from becoming soggy. Serve them warm with a little smear of butter or a drizzle of extra maple syrup for an extra indulgent fall experience.
- Cook Time: 37 minutes