Apple Cinnamon Baked Oatmeal Muffins Recipe
User Reviews
5
Apple Cinnamon Baked Oatmeal Muffins Recipe
Description
Apple Cinnamon Baked Oatmeal Muffins feature an oatmeal-based batter enriched with applesauce, eggs, and a blend of cinnamon and vanilla for flavor. The use of rolled oats, rather than quick-cooking oats, delivers a pleasing texture that holds up after baking. Diced peeled apples incorporated into the batter add bursts of tender fruit throughout each muffin. Brown sugar contributes gentle sweetness balanced by the natural tartness of the apples.
The muffins are spooned into lined muffin tins and baked at 350°F until set, developing a soft interior with slightly caramelized edges. They have a wholesome consistency that suits a morning meal or portable snack. Cooling the muffins completely before storing helps maintain texture.
These muffins keep well in a sealed container in the refrigerator and can be frozen for longer storage. They provide a filling option for those who want oatmeal in a convenient baked form without sacrificing natural apple flavor and warm spice.
Ingredients
- 3/4 cup light brown sugar packed
- 1/2 cup applesauce unsweetened
- 2 egg large
- 2 tbsp. coconut oil melted and slightly cooled (or vegetable oil, canola oil, etc.)
- 1 cup milk or your preferred milk/milk alternative, 2%
- 2 tsp. vanilla extract
- 2 1/2 cups rolled oats not quick cooking or steal cut, old fashioned
- 2 tbsp. ground cinnamon
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 cups apple from about 2 small apples, peeled and diced
Instructions
- Preheat oven to 350 degrees F. Line muffin tins with muffin liners and spray the liners with cooking spray.
- In a large bowl, add the brown sugar, apple sauce, eggs, and melted coconut oil. Whisk until smooth. Add the milk, and vanilla. Whisk until smooth.
- Add the oats, cinnamon, baking powder, and salt to the wet ingredients. Stir until well combined. Add the diced apples. Stir to combine.
- Fill the muffin cups just shy of full (makes 16 muffins). Be sure to scoop from the bottom of the bowl to get an even mix of oats and liquid in each muffin. Bake for 30 minutes. Cool for at least 5 minutes before serving.
- Cool completely before storing in a sealed container. Store in the refrigerator or freeze for later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16muffins
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 129kcal | 6% |
| Carbohydrates | 22.7g | 8% |
| Protein | 2.9g | 6% |
| Fat | 3.5g | 5% |
| Saturated Fat | 2g | 10% |
| Fiber | 2.4g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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