Apple Oat Muffins
Apple Oat Muffins

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, apple oat muffins. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Apple Oat Muffins is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Apple Oat Muffins is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have apple oat muffins using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Apple Oat Muffins:
  1. Take 3 cups old fashioned rolled oats
  2. Take 1 tbsp. apple pie spice
  3. Make ready 1 1/2 tsp. baking soda
  4. Make ready 1/2 tsp. salt
  5. Prepare 2 large eggs, at room temperature
  6. Get 2/3 cup milk, at room temperature (any kind)
  7. Make ready 3/4 cup unsweetened applesauce
  8. Make ready 1/2 cup maple syrup
  9. Take 3 tbsp. unsalted butter, melted and cooled slightly
  10. Take 1 tsp. vanilla extract
  11. Make ready 1 large granny smith apple, grated
  12. Take Turbinado sugar, for optional topping
Instructions to make Apple Oat Muffins:
  1. Use a food processor to grind up the oats into oat flour. Then pour the oat flour out into a large bowl and add the apple pie spice, baking soda and salt to it. Whisk it all together and set it aside.
  2. In a seperate, large bowl, whisk together the eggs, applesauce, milk, maple syrup, butter and vanilla extract until well combined.
  3. Add the dry ingredients to the wet and use a rubber spatula to fold it all together until just combined. Then fold in the shredded apple. The mix will seem quite wet. I let it sit while the oven heats.
  4. Preheat the oven to 375°F. Line a standard size 12 count muffin tin with cupcake liners or grease them well. Fill the tins to the top with the muffin batter. Then, sprinkle a good pinch of turbinado sugar over each one.
  5. Bake 15-18 minutes, until a toothpick inserted comes out clean. Let them cool in the pan for 5 or so minutes, before popping them out and letting them cool on wire racks.
  6. Store in an airtight container for up to 4 days and enjoy!
  7. You could also finely dice the apple instead of shredding it, for a different textured muffin.

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