Hearty Oatmeal and Apple Muffins
Nicole J Corbo
Ingredients
- 2 ½ cups plain old-fashioned oats, toasted and separated
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 large bananas, mashed (overripe are sweetest)
- 2 large eggs
- 1/2 cup honey
- 3/4 cup almond milk
- 2 teaspoons pure vanilla
- 1/2 cup chopped pecans
- 1 small apple, peeled and diced
- Non-stick cooking spray
Directions
- Preheat oven to 350°Fahrenheit (176°Celsius).
- Place 1 cup of the toasted oats in a large bowl. Grind the rest in a food processor until they’re powdery.
- Combine the whole oats, powdered oats, baking powder, baking soda, salt, and cinnamon in the large bowl.
- Mix the eggs, honey, almond milk and vanilla into the dry ingredients until thoroughly combined.
- Add the dry ingredients and stir until fully combined. Set the batter aside to let the oats absorb the liquid (about 10 minutes).
- Stir in the apple and pecans.
- Prepare two non-stick muffin tins with nonstick spray. Fill the muffin tin to just below the top.
- Bake until a toothpick comes out clean (about 23 minutes).
- Let the muffins cool on a wire rack for 5 minutes. Store in an airtight container in the refrigerator for up to 5 days.
Following a vegan diet? Increase baking powder by 1/2 teaspoon, and substitute flaxseed meal and water for the eggs: mix 6 tablespoons water and 2 tablespoons flaxseed meal. Let the flaxseed meal absorb some of the water, then add it to the other wet ingredients.
Reviews
What others are saying
Jessica Scott says:
LOVE these muffins! Super easy to make and they taste delicious. Perfect for breakfast and also dessert.
Katie Hason says:
These apple muffins are a favorite in my house. I make a large batch and my hubby and I eat them in the morning with our coffee. This recipe also works great in a loaf pan.
Corinne Trang says:
I absolutely love the combination of sweet ripe bananas and crisp apples in season. I've combined the two fruit in crisps, but am so happy with this wholesome snack that I can easily pack for my kid to take to school. YUM.
Lisa Fortune Creeden says:
I added extra cinnamon and chopped apple, along with some nutmeg and a little freshly grated ginger. Yum!
Queen Foodie says:
These are incredibly yummy and filling. I added a bit more cinnamon and took out the pecans and added sliced almonds instead. They turned out really great.
Erin Rettke says:
These are some tasty muffins!!! I love the bite that the whole oatmeal gives and the crunchy pecans can't be beat. I added some extra cinnamon, because I'm spicy like that, and 2tsp worked perfectly! These lovelies are filling and super easy to put together. If you bake in a silicon pan, allow the muffins to cool in the pan for at least 10 minutes. My batch made 14 large muffins.