Description
These Healthy Apple Muffins are a nutritious and delicious treat made with wholesome ingredients like rolled oats, fresh apple, and cinnamon. Softened by soaking oats in milk and balanced with a touch of brown sugar and mild olive oil, these muffins offer a moist and fluffy texture perfect for breakfast or a snack.
Ingredients
Units
Scale
Wet Ingredients
- 1 1/2 cups rolled oats (160g)
- 1 1/2 cups milk (375ml)
- 1 large apple (200g), grated
- 1 teaspoon vanilla essence
- 1/2 cup mild olive oil (can substitute with 1/2 cup melted butter, approx 120g)
- 1/4 cup apple sauce (or substitute with 1 egg)
Dry Ingredients
- 1 cup flour (130g)
- 2 teaspoons cinnamon
- 3 teaspoons baking powder
- 80g brown sugar (about 1/3 cup, any granulated sugar can be used)
Instructions
- Preheat Oven: Preheat your oven to 180 degrees Celsius (approximately 350 degrees Fahrenheit) to prepare for baking the muffins.
- Prepare Muffin Tin: Grease a 12-cup muffin tin or line it with paper cupcake liners to prevent sticking.
- Soak Oats and Apple: Grate the apple. In a bowl, combine the rolled oats, grated apple, vanilla essence, and milk. Let the mixture soak for at least 20 minutes to soften the oats and ensure the muffins achieve a soft, fluffy texture. You may also soak overnight if preferred.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, cinnamon, and brown sugar until thoroughly combined.
- Combine Wet Ingredients: Add the apple sauce and olive oil to the soaked oat mixture. Mix well to incorporate all wet ingredients uniformly.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredients and gently fold them together until just combined, being careful not to overmix to keep the muffins tender.
- Portion Batter: Divide the batter evenly among the 12 muffin cups in the prepared tin.
- Bake Muffins: Bake in the preheated oven for 25 to 30 minutes. The muffins should turn golden brown and spring back when lightly pressed in the center, indicating they are fully cooked.
- Cool: Allow the muffins to cool in the tin for 5 minutes before removing them to a wire rack or plate to cool completely.
Notes
- You can substitute the apple sauce with one egg if preferred for binding.
- Soaking the oats with apple and milk overnight enhances texture and flavor but 20 minutes is sufficient for a quicker preparation.
- Use mild olive oil or melted butter according to your taste preference for a richer flavor.
- Brown sugar adds moisture and a subtle caramel flavor; you may use white granulated sugar as an alternative.
- Muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days or frozen for up to 1 month.
- If using paper liners, no greasing is necessary for the muffin tin.
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal
- Sugar: 9 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
