APPLE PIE OAT MUFFINS
Provided by Metro
Time 47m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 425°F.For topping, combine flour, brown sugar, oats, coconut oil and cinnamon. Set aside.Place 12 slices of thawed and drained apples on a plate and reserve for garnish. Chop remaining apples into small pieces; set aside.In a large bowl, whisk together flour, oats, baking powder, cinnamon, and salt.In a medium bowl, whisk together oat beverage, brown sugar, melted coconut oil, eggs, lemon juice and zest.Pour wet ingredients into dry ingredients and stir together until just combined. Fold in chopped apples.Line a 12 cavity muffin tray with paper cups. Divide muffin batter evenly among cups (about 1/2 cup (125 ml) portions).Top each muffin with reserved apple slices and crumble topping.Bake in centre rack for 5 minutes; reduce heat to 375°F and bake further 12 minutes until golden and a toothpick inserted into centre comes out cleanly.Let cool 5 minutes before removing to a cooling rack to cool completely.Tip:For a vegan friendly recipe, swap out the eggs for 2 tbsp (30 ml) ground flax mixed with 2 tbsp (30 ml) water.
APPLE PIE OAT MUFFINS RECIPE - (4.3/5)
Provided by Katecooks
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Spray a 12-cup muffin pan with non-stick cooking spray. In a large bowl, stir together oats, baking powder, seasonings and salt. Add applesauce, grated apple, egg white, maple syrup, vanilla extract, milk and cranberries, plus any optional additions. Stir well to incorporate. Allow the mixture to set and thicken for about 3 to 5 minutes before spooning into your muffin pan. Fill muffin cups almost completely full with batter. The muffins will not rise. Bake for 30 minutes and until the center of each oatmeal muffin is set. Allow to cool for 10 minutes before serving. If you don't allow these to cool before taking them out of the muffin pan, they will fall apart. I used a knife around the sides to make removal easier. After cooling, they will set well. Store in a covered container in the fridge for about a week or freeze for up to 3 months. Per serving: Calories: 100; Total Fat: 1g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 287mg; Carbohydrate: 20g; Dietary Fiber: 2g; Sugar: 9g; Protein: 3g Nutrition Bonus: Potassium: 70mg; Iron: 5%; Vitamin A: 1%; Vitamin C: 4%; Calcium: 4%
APPLE-OATMEAL MUFFINS
These muffins are great for a fast breakfast. I also put them in lunch boxes instead of cookies. They become even more moist the next day from the apples.
Provided by Noor
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 50m
Yield 18
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin tin cups with cupcake papers.
- Mix brown sugar, all-purpose flour, and cinnamon together in a small bowl for crumb topping. Add butter and press with the back of a spoon or your fingers to incorporate it into the sugar mixture. Mix until crumbly and set aside.
- Toss apples with lemon juice in a large bowl. Mix in sugar, honey, buttermilk, oil, eggs, and vanilla until combined. Stir in oats.
- Combine whole wheat flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a smaller bowl. Gently fold flour mixture into the wet ingredients with a large spoon, until flour is just mixed in. Spoon batter into the prepared cupcake papers and sprinkle about 1 teaspoon crumb topping on top of each one.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool on a wire rack.
Nutrition Facts : Calories 224.7 calories, Carbohydrate 36.3 g, Cholesterol 23.5 mg, Fat 8.2 g, Fiber 2.6 g, Protein 3.5 g, SaturatedFat 1.9 g, Sodium 191.7 mg, Sugar 22 g
THE BEST APPLE PIE MUFFINS EVER
I got this recipe from a friend. I make these often and take them to many potlucks, office parties, the cottage, picnics, children's lunch and the list goes on. Recipe from the cookbook "Just The Best."
Provided by Dotty2
Categories Quick Breads
Time 45m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- Note:.
- cinnamon could be added to the batter ( about 1 teaspoon or less).
- Topping: In a small bowl toss together sugar, flour, butter and cinnamon until crumbly; set aside.
- Muffins: In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth.
- In a separate bowl, sift together flour, soda and salt.
- Stir oil mixture into flour mixture alternately with buttermilk.
- Fold in apples, mixing just until combined.
- Spoon into greased muffin cups filling 3/4 full.
- Sprinkle topping over evenly.
- Bake at 350°F for 25-30 minutes or until golden brown and tops spring back.
OAT BRAN APPLE PIE MUFFINS (EVERYTHING-FREE, LOW-CAL AND VEGAN!)
Fat-free, sugar-free, low-calorie, AND vegan!! This recipe came about when I was looking for something a little different to do with some apple pie filling, and for a sugar-free muffin recipe that didn't have any added artificial sweeteners. (Yes, the pie filling is sweetened with Splenda, but that wouldn't affect the texture of the final product the way adding Splenda would.) I used a kitchen scissors to chop the apple slices from the pie filling into smaller pieces. Try to get all of the "goo" from the pie filling in there, too -- don't just throw it out! If you overmix, it will probably be tough; that's why I chose to mix it by hand, though of course you could use an electric mixer if you prefer. I used a jumbo-sized muffin pan, and I got six nice-sized muffins -- for less than 150 calories each!
Provided by brokenburner
Categories Quick Breads
Time 35m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Combine the first eight ingredients (flour through salt) in a bowl and mix to combine.
- Add the remaining ingredients and stir until just moistened.
- Spoon batter into paper-lined muffin tins. Bake until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.
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