Description

These Apple Oat Muffins are moist and flavorful, thanks to Greek yogurt, fresh apples, and wholesome oats. A delightful treat for breakfast or a snack!

Ingredients

Scale

¾ cup whole milk
1 cup rolled oats, 90g
2 cups all-purpose flour, 240g
1 cup white sugar, 200g
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp kosher salt
4 tbsp unsalted butter, melted
½ cup vegetable oil
¾ cup greek yogurt
3 large eggs
1 tbsp vanilla extract
¾ cup grated apple, peeled and squeezed dry, you need 1 large apple
Sugar in the raw, optional, for topping

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Instructions

Combine rolled oats and whole milk in a medium bowl. Stir and let sit for 15 minutes to soften the oats.
Preheat the oven to 425°F and line a 12-cup muffin tin with liners.
In another bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and kosher salt.
Add melted butter, vegetable oil, Greek yogurt, eggs, and vanilla extract to the soaked oats. Whisk until combined.
Fold in grated apple into the wet mixture.
Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
Scoop the batter into the muffin tin, filling each cup to the top. Optionally garnish with sugar in the raw and oats.
Bake at 425°F for 7 minutes, then reduce temperature to 350°F and bake for an additional 13-15 minutes until golden and a toothpick comes out with a few moist crumbs.
Allow muffins to cool for 5-10 minutes in the tin before transferring to a wire rack to cool completely.

Notes

Make sure to squeeze out excess moisture from the grated apple to prevent a soggy batter.
You can substitute honey or maple syrup for sugar if you prefer a healthier option.
These muffins freeze well. Store in an airtight container for up to 3 months.

Nutrition

Serving Size: 1 muffin
Calories: 190
Sugar: 8g
Sodium: 180mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg