whole wheat apple cinnamon oatmeal muffins

So we still have about half our apples left from when we went apple picking.
I'm frantically trying to make all these recipes to use the suckers up before they turn to mush. 

I took this muffin recipe and tweaked it a bit to use whole wheat flour.
Between the whole wheat flour and the oats, they are terrifically filling.
The apples make it moist (I detest that word except when referring to baked goods).
The spices make it seasonal.
It, if you ask me, is the perfect fall breakfast on the go.

Whole Wheat Apple Cinnamon Oatmeal Muffins
Adapted from The Daily Meal
Makes:  12 muffins

  • 1 C. whole wheat flour
  • 2 t. baking powder
  • 1 1/2 t. pumpkin pie spice (I like this better than plain cinnamon)
  • 1/2 t. salt
  • 1 C. old fashioned oats (not instant)
  • 1/4 C. granulated sugar
  • 1/2 C. brown sugar
  • 1 egg
  • 1 C. skim milk (or vanilla almond milk if you're dairy free)
  • 1 1/4 C. peeled and finely chopped apple (we used McIntosh)

  1. Preheat oven to 400 degrees F.
  2. Line muffin pan with muffin pans (or spray with cooking spray).
  3. In a medium sized mixing bowl, mix first seven ingredients together (all the dry ingredients).
  4. In a separate small bowl, whisk together egg and milk  Stir into the dry ingredients.
  5. Stir in the chopped apple.  Mix to combine. 
  6. Scoop with a cookie dough scoop into muffin pan.  Fill about 3/4 full (a few of mine were a bit fuller, but I wanted to use up all the batter).
  7. Bake for 15 - 20 minutes or until a toothpick inserted in the middle comes out clean.  Note: start checking for doneness at about 15 minutes. The whole wheat flour can make them dry if you over-bake.

Nutrition: (for one muffin)
Calories:  130
Carbs:  27 g
Fat:  1 g
Protein: 3 g


{photos by me}
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