Sundays are generally prep days. I take stock of what’s in my fridge, look at my schedule for the week ahead, and plan what I want to eat for the week. My goal is to cook at least one dish that I can pack for lunch on work days, or quickly eat for dinner after a workday workout.
These apple oatmeal mini muffins came out of my Sunday evening prep work. I marinated chicken, cooked bomya or tomato okra stew, and started making these muffins. As I looked through my fridge to see what food items I had overlooked during the week, I noticed that I had four apples that were far beyond the point of eating. I started peeling them, mentally running through a few possibilities: I could make apple crisp with a brown sugar oatmeal topping, or I could make my favorite oatmeal apple chocolate chip cookies, or, I could try something new.
I considered making apples muffins, but I was hesitant. In the past, any variation of apple cake or muffin that I’d eaten was heavy and dense. After browsing through several apple cake and muffin recipes, I settled on the type of muffin I was going to bake: apple oatmeal mini muffins. While I knew that oatmeal would make the muffins a bit heavier, I also knew it would give the muffins a nice texture. Buttermilk and the tiny bits of apple keep the muffins moist. These muffins were a hit at work; people liked that they weren’t too sweet and that, despite having oatmeal, they were still quite fluffy.
Enjoy!
Apple Oatmeal Mini Muffins
Ingredients
- 2 cups oat flour / crushed oats
- 1/2 cup old fashioned oats
- 2 cups diced and peeled apples 3-4 smaller apples, 2 larger apples
- 2 eggs
- 1 cup buttermilk
- 1/2 cup butter (1 stick)
- 1/2 tbsp cinnamon
- 1 tsp baking soda
- 1/8 tsp salt
- 3/4 cup brown sugar
Instructions
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Preheat the oven to 350 F.
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Peel and dice the apples.
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Using a blender, crush 2 cups of old fashioned oats (to get 2 cups of oat flour, you'll need to crush more than 2 cups) or use purchased oat flour.
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In a medium bowl, mix the oat flour, old fashioned oats, cinnamon, baking soda, and salt.
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In another bowl, beat the eggs and vanilla. Add melted butter and sugar. Mix. Add buttermilk. Mix.
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Add the liquid ingredients to the bowl of dry ingredients. Incorporate but don't over-mix.
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Add the chopped apples.
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Using a small spoon, scoop the muffin batter into buttered mini muffin pans. Cook for about 13 to 15 minutes. If you use a larger muffin pan (not mini), you will need to bake the muffins longer.
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