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!

Please know this post is not sponsored , but does include affiliate links to help support my business. Thanks for reading.

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 egg
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.

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Updated April 13, 2020

What I used in this recipe:

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