Ingredients
Scale
- 2 cups Old-fashioned rolled oats (divided)
- 1 cup Unsweetened applesauce
- 2 Large eggs
- 1/4 cup Milk of choice (dairy or unsweetened almond milk)
- 1 tsp Vanilla extract
- 1 1/2 tsp Ground cinnamon
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 2 medium Apples (Honeycrisp or Fuji work best), finely diced
- 1/2 cup Chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray it generously with non-stick cooking spray. Take one cup of the rolled oats and pulse them in a blender or food processor for about 30 seconds until they reach a flour-like consistency. This “oat flour” helps bind the muffins while keeping them 100% whole grain.
- In a large mixing bowl, whisk the eggs until they are slightly frothy. Add the unsweetened applesauce, milk, and vanilla extract. Stir these together until the mixture is smooth and well-combined. The applesauce provides the necessary moisture and acts as the primary sweetener for the base of the muffin.
- Add the remaining cup of whole rolled oats, your homemade oat flour, cinnamon, baking powder, baking soda, and salt directly into the wet ingredients. Use a spatula to fold the mixture together gently. Do not overmix; stop as soon as you no longer see streaks of flour. Letting the batter sit for 5 minutes at this stage allows the oats to soak up the liquid, resulting in a better texture.
- Gently fold the finely diced apples and the chopped nuts (if using) into the batter. Ensure the apple pieces are distributed evenly so every muffin gets a burst of fresh fruit. Dicing the apples small is key here; it ensures they soften perfectly during the short baking time.
- Divide the batter evenly among the 12 muffin cups, filling each nearly to the top. Place the tin in the center rack of the oven and bake for 18 to 22 minutes. You will know they are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 35 minutes