I am all for desserts and something sweet after dinner but occasionally it’s beneficial to make these treats semi-nutritional for our bellies! This recipe for Apple Oat Muffins provides extra calcium, protein and vitamins with easy substitutions!
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By replacing all purpose flour with plain oats we are adding mainly protein and Fibre 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!
*Please know I am not a licensed nutritionist or dietician. I am basing these nutrition facts off personal experience and ingredient packaging*
Apple Oat Muffins
1 cup of sour milk (use this recipe with dairy milk)
1 cup of finely diced apple (optional to remove peel for texture)
2 1/2 tablespoons coconut or canola oil
1 1/2 tsp pure vanilla extract
1 cup quick oats (don’t need to be ground but can be)
1 cup flour
1/2 cup + 1 tbsp white sugar
2 tsp baking powder
1/2 tsp cinnamon
dash of nutmeg
dash of salt
1. Preheat the oven to 350F. Line a 12 cup muffin pan with silicon muffin cups.
2. In a medium boil mix together wet ingredients – buttermilk, apple, oil (melted if not already a liquid at room temperature), egg (beaten) and vanilla.
3. In a separate large bowl combine dry ingredients – flour, oats, sugar, baking powder, cinnamon, nutmeg and salt.
4. Mix wet ingredients into dry ingredients until fully combined.
5. Using your ice cream scoop (or large spoon), fill muffin cups until approx. 2/3 cups full.
6. Bake for approx. 25 – 30 minutes, or until a toothpick stuck in the muffin comes out clean (no batter stuck) and muffins are golden and firm.
Updated April 13, 2020