Description

These Apple Oat Muffins with Greek Yogurt offer a delightful blend of flavors and textures. With rolled oats, fresh apples, and a touch of cinnamon, this easy recipe promises a scrumptious breakfast or snack that’s both wholesome and satisfying.

Ingredients

Scale

¾ cup whole milk
1 cup rolled oats, 90g
2 cups all-purpose flour, 240g
1 cup white sugar, 200g
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp kosher salt
4 tbsp unsalted butter, melted
½ cup vegetable oil
¾ cup greek yogurt
3 large eggs
1 tbsp vanilla extract
¾ cup grated apple, peeled and squeezed dry, approximately 1 large apple
Sugar in the raw, optional, for topping

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Instructions

Combine the rolled oats and whole milk in a medium bowl. Let it sit for 15 minutes to soak.
Preheat your oven to 425°F and line a 12-cup muffin tin with liners.
In another bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and kosher salt.
Add melted butter, vegetable oil, Greek yogurt, eggs, and vanilla extract to the soaked oats. Whisk until well combined.
Fold in the grated apple into the wet mixture.
Combine the dry ingredients into the wet mixture all at once and gently fold until just mixed; avoid over mixing.
Scoop the batter into the prepared muffin tin, filling each cup to the top. Optionally sprinkle with sugar and oats.
Bake at 425°F for 7 minutes, then lower the temperature to 350°F and bake for an additional 13-15 minutes until golden and a toothpick comes out clean.
Allow the muffins to cool in the tin for 5-10 minutes, then transfer to a wire rack to cool completely.

Notes

For extra sweetness, you can add more grated apples or a bit of honey to the batter.
These muffins can be stored in an airtight container for up to a week.
Feel free to substitute the vegetable oil with applesauce for a healthier option.

Nutrition

Serving Size: 1 muffin
Calories: 190
Sugar: 10g
Sodium: 150mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 3g
Cholesterol: 55mg