Baked Apple Oatmeal Muffins

Oats: Old-fashioned oats give structure and chew; avoid quick oats.
Sweetener: Maple syrup or honey adds a natural, warm sweetness.
Oil vs. Butter: Coconut oil gives a hint of richness, while butter adds classic flavor.
👨‍🍳 Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C).
Line or grease a 12-cup muffin tin.
2. Mix Dry Ingredients
In a large bowl, combine:
Oats
Flour
Baking powder
Baking soda
Cinnamon
Nutmeg
Salt
3. Mix Wet Ingredients
In another bowl, whisk together:
Eggs
Applesauce
Maple syrup or honey
Milk
Melted coconut oil or butter
Vanilla extract
4. Combine & Fold
Pour the wet ingredients into the dry ingredients.
Stir gently until just combined — don’t overmix!
Fold in chopped or grated apple and any optional add-ins.
5. Bake
Divide batter evenly among 12 muffin cups (they’ll be quite full).
Bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack.
6. Serve & Store
Serve warm or at room temp.
Store in an airtight container for 3–4 days or refrigerate up to 1 week.
Freeze for up to 3 months (wrap individually).
🍽️ Nutrition Facts (Per Muffin – approx.)
Calories: 180
Protein: 4g
Fat: 6g
Carbs: 28g
Fiber: 3g
Sugar: 10g
💡 Tips & Variations
🔪 Tips
For extra apple flavor: Add ¼ tsp apple pie spice or more cinnamon.
Moisture control: Don’t skip the applesauce — it keeps the muffins moist without extra fat.
More texture? Leave the apple skin on for added fiber.
🍏 Variations
Vegan: Use flax eggs (2 tbsp ground flax + 5 tbsp water), plant-based milk, and maple syrup.
Gluten-free: Use a gluten-free flour blend and certified gluten-free oats.
Apple crumble topping: Mix 2 tbsp oats + 1 tbsp brown sugar + 1 tbsp butter and sprinkle on top before baking.
Mini muffins: Bake for 12–15 minutes.