One of my favorite things about cooking & baking is that when you can’t find what you want, you can just make it up. I think that’s why I like baking muffins so much. So many muffins remind me more of dessert than breakfast. My ideal muffin is hearty & wholesome and made with clean ingredients. When I can’t find such a muffin for sale, I can bring it to life in my kitchen. And thanks to this blog, I can share the recipe, like this Apple Oatmeal Muffins with Sweet Oatmeal Topping Recipe, with like-minded muffin enthusiasts.
I got my love of this style of muffin thanks to my family, so when my sister and I decided to come up with a new apple muffin recipe, I knew it would be a winner (at least for us).
*Vegetarian, Vegan Options*
- 1 cup old fashioned oats
- ¾ cup whole wheat flour (or sub flour of choice)
- ¾ cup spelt flour (or sub flour of choice)
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- dash nutmeg
- ¾ cup sucanat (or sub sugar for a sweeter taste)
- 1 egg (or use vegan substitute, like a flaxseed egg – 1 tablespoon ground flaxseed mixed with 3 tablespoons water – let sit for about 10 minutes)
- 1 cup milk (or sub vegan milk)
- ¼ cup canola oil
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 large apple, cored and chopped small, about 1½ cups (I like to leave the peel on, but if you peel them, you'll get a smoother texture in each bite)
- non-stick spray or muffin liners
- ¼ old fashioned oats
- 1 tablespoon butter, melted
- 1 tablespoon brown sugar
- ¼ teaspoon cinnamon
- Pre-heat oven to 350 degrees F and prepare a 12 cup muffin tin with non-stick spray or muffin liners.
- Add oats, whole wheat flour, spelt flour, baking powder, cinnamon, salt, and nutmeg into a medium bowl and whisk together.
- In a large bowl, whisk to beat egg and sucanat together till combined.
- Whisk in milk, canola oil, white vinegar, and vanilla extract.
- Pour dry ingredient mixture into the wet ingredient mixture, and stir gently just to combine – careful to not over-mix. Gently fold in apple pieces.
- Pour muffin batter into muffin tin cups – about ¾ full each.
- If using Sweet Oatmeal Topping, in a small bowl, combine oats, butter, brown sugar, and cinnamon and stir together. Evenly distribute no top of the muffins.
- Bake for 18-22 minutes until centers set or a toothpick inserted in the center of a muffin comes out clean.
- Cool at least 10-15 minutes, or until safe to eat, before serving. Enjoy!
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By the way, I posted this on Facebook, but I’d really like your feedback on the following, so I’ll post it here, too:
Feedback request: I’m considering doing some “haul videos” where I show things I’ve purchased recently and explain why I bought them, etc. Would anyone be interested in those types of videos? I’m on the fence because there are so many other great YouTubers who already do “haul videos”, but then I thought TCL readers may be interested in my opinions/purchases/etc. Or not. Who knows. Let know what you think. 🙂 I’m leaning towards no, but I thought I’d ask first.
Reader question: How would you describe your ideal muffin?