I’m all for desserts and something sweet after dinner but occasionally it’s beneficial to make these treats semi-nutritional for our bellies! These Apple Oat Muffins provide extra calcium, protein and vitamins with easy substitutions!

For kefir milk I enjoy using President Choice’s Vanilla Bean Kefir Milk. This helps in aiding digestion, boosting immunity and filling your body with good probiotics. The vanilla flavoring adds a little bit sweetness where the unsweetened almond milk won’t add in.

By replacing some flour with plain oats we are adding mainly protein and fiber as well as other small nutrients. I was worried not grounding them into oat flour would make the muffin heavy and chewy but it was complete opposite, forget they were even in there!

Apple Oat Muffins

1/2 cup vanilla kefir milk
1/2 cup milk of choice (I used unsweetened almond milk)
1 cup of finely diced apple (I keep the peel on for nutritional value optional to remove)
2 1/2 tablespoons coconut oil
1 tablespoon ground flax
1 1/2 teaspoons pure vanilla extract
2/3 cup quick oats (don’t need to be ground but can be)
1 1/3 cup flour
1/2 cup + 1 tbsp white sugar
2 teaspoons baking power
1/2 tsp cinnamon
dash of nutmeg
dash of salt

1. Preheat the oven to 350F. Line 12 cup muffin pan with silicon muffin cups.
2. In a medium boil mix together wet ingredients – milk (both), apple, coconut oil (melted), flax and vanilla.
3. In a separate large bowl combine dry ingredients – flour, sugar, baking powder, cinnamon, nutmeg and salt.
4. Mix wet ingredients into dry ingredients until fully combined.
5. Using your 1 inch ice cream scoop (or large spoon), fill muffin cups until approx. 2/3 cups full.
6. Bake for approx. 20 minutes, until a toothpick stuck in the muffin comes out clean (no batter stuck) and muffins are golden and firm.

*inspired by Chocolate Covered Katie’s American as Apple Pie Muffins

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