Apple Oat Greek Yogurt Muffins

These laughably soft and tender muffins area unit created with NO oil or butter! Subtly sweet and detonating with apple flavour, they create for a delicious and healthy breakfast or snack. i believe I simply found my newest grab-n-go breakfast obsession.

First, apples rather than bananas. Obviously. Second, the inclusion of plain previous flour. i attempted creating these muffins entirely with oats, and whereas it still worked, it didn’t work quite yet. I mean, they still tasted wonderful, however they looked a touch wonky and also the texture was a small amount off… Nothing serious, however denser than I needed.

In any case, these apple muffins area unit good things. They’re oil-free, contain a tokenish quantity of else sugar, and have an honest quantity of supermolecule and fibre because of the dairy product and oats. But, a lot of significantly, they style fabulous. the mix of apples, yogurt, and oats is to.die.for, and also the undeniable fact that they’re soft and dense simply makes them a pleasure to eat.

Ingredients

• 1 cup (120 g) whole wheat pastry flour*
• 1 cup (80 g) old fashioned rolled oats**
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• pinch of salt
• 1 large egg
• 1 cup (225 g) plain Greek yogurt
• 1/2 cup (120 ml) unsweetened applesauce
• 1/4 cup (50 g) brown sugar
• 1 tsp vanilla extract
• 1 medium-sized apple (120 g), peeled, cored, and grated
• 1/2 cup (80 g) raisins

Directions

1. Preheat your oven to 350F (176C) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with paper liners. Set aside.
2. In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.
3. Lightly beat the egg in a separate bowl. Whisk in the yogurt, applesauce, brown sugar, vanilla, and grated apple, stirring until well-combined.
4. Add the wet ingredients to the dry ingredients, mixing gently until just combined. Fold in the raisins.
5. Divide the batter evenly among the 12 muffin cups, filling them almost to the top. Add a sprinkle of oats if desired.
6. Bake the muffins for 20-22 minutes, or until top is firm to the touch and toothpick inserted into the centre comes out clean. Allow the muffins to cool in pan for ~10 minutes before transferring to a wire rack to cool completely. Store them in an air-tight container for up to 5 days, or freeze them for up to 3 months.

Recipe From : Running With Spoons