Ingredients
Scale
- 2 cups whole wheat flour (or gluten-free 1-to-1 blend)
- 1 cup rolled oats
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1 cup unsweetened applesauce
- 1/2 cup Greek yogurt (plain or vanilla)
- 1/3 cup maple syrup or honey
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- Mix-ins: 1/2 cup diced apples, 1/2 cup blueberries, and 1/4 cup dark chocolate chips
Instructions
- Preheat your oven to 400°F (200°C). Grease a standard 12-cup muffin tin or line it with paper liners. In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, and salt. In a separate medium bowl, beat the eggs. Stir in the applesauce, Greek yogurt, maple syrup, melted coconut oil, and vanilla extract until the mixture is smooth and well-combined.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Use a spatula to fold the ingredients together gently. Do not overmix; stop as soon as the flour streaks disappear. Divide the batter into three small bowls if you want to make all three flavors. Fold the diced apples into one part, blueberries into another, and chocolate chips into the third. Scoop the batter into the prepared muffin tin, filling each cup nearly to the top for a bakery-style rise. Place the tin in the oven and bake for 18 to 22 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
- Remove the muffin tin from the oven and let it sit on a wire rack for 5 minutes. Carefully lift the muffins out of the tin and place them directly on the rack to finish cooling. Serve them warm with a smear of almond butter or a drizzle of honey. If you are saving them for later, ensure they reach room temperature before storing them in an airtight container to maintain their texture.
- Cook Time: 35 minutes