Apple Cinnamon Oatmeal Muffins
Hearty and comforting, these muffins are chock-full of oats with just the right amount of sweetness.
Servings: 12 muffins
Ingredients
- 1½ cup whole wheat flour
- 2 cups quick-cooking oats*
- 1 cup brown sugar, lightly packed*
- ⅓ cup ground flaxseed
- 1½ teaspoons baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons cinnamon
- 1 egg, lightly beaten
- 1 cup buttermilk*
- ¼ cup water
- ½ cup neutral oil (like coconut, canola, avocado)
- 1½ cups apple, unpeeled and chopped into small chunks (about 1 large apple)
Instructions
- Preheat oven to 350°F. Grease a 12 cup muffin tin with butter or oil. Alternatively, line the pan with muffin liners.
- In a large bowl, combine the flour, oats, sugar, flaxseed, baking soda, baking powder, salt, and cinnamon. Stir together, breaking up any clumps of brown sugar with the back of your spoon or spatula.
- Add the egg, buttermilk, water, and oil to the dry ingredients and gently stir until just combined. Fold in the chopped apple, being careful not to over-mix.
- Using two spoons, scoop the batter into the prepared muffin cups, dividing it evenly among the 12 cups. Bake muffins for about 25 minutes or until a toothpick inserted into the centre comes out clean. Let cool for 5-10 minutes in the pan, then remove the muffins and let them cool completely on a wire rack.
Notes
- I use quick-cooking oats, but old fashioned rolled oats will work fine too.
- If you are trying to reduce the sugar to make these healthier, 3/4 cup of sugar will work (they're still good, just a little bit bland) but do not use any less than that.
- Make your own buttermilk: Put 1 Tablespoon lemon juice or white vinegar in a 1-cup liquid measuring cup. Fill up to 1 cup line with milk. Let stand for 5 minutes. And voila - buttermilk!
- Substitute the apple with other fresh or frozen fruit - A combination of raspberries and blueberries is delicious. I imagine dried fruit would work well too, but haven't tried it myself.
- These are best eaten in the first two days of making. They freeze well, so I usually freeze them the day I've made them.