Hearty Oatmeal and Apple Muffins

Name: Hearty Oatmeal and Apple Muffins
Total time: 45 min
Yield: 17 serving(s)
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 extract; 1/2 cup chopped pecans; 1 small apple, peeled and diced; Non-stick cooking spray

Nicole J Corbo

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Start your morning out right with these Hearty Oatmeal and Apple Muffins. Everything here is a smart swap for healthier choices. Ground oatmeal replaces flour, banana stands in for oil, and honey is the only sweetener here. They may be stout, but these hearty, sweet muffins stand above the rest: moist and delicious. Whip up a batch over the weekend and enjoy one for breakfast all week long! They are perfect to grab just as you’re running out the door.

Print recipe

Servings: 17

Ready in: 45min PT45M

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 extract
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.

Mealthy tip:

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.

Tagged:

American Oven Honey Oatmeal Apples Pecans Banana Snacks Gluten-free Vegetarian Sugar-free Breakfast Brunch No Meat Video

Reviews

5.0out of 5 Stars

(6 Reviews)

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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.