There is nothing quite like a fresh farm grown apple, straight from the source. I usually enjoy these most when I go to the pumpkin patch with my nephew each year. They are always so crunchy, sweet, tart, and perfectly ripe this time of year. And if I dare admit to it, I’m on team apple in apple v. pumpkin debate. I have long enjoyed the combination of apples and oats, so these Oatmeal Apple Walnut Muffins were an obvious creation.
These muffins are dairy free, and you can easily substitute the egg and make them vegan. They puff up nicely, and as long as the batter doesn’t get over-mixed, they are nice and light. I love the textural contrast of the apple and walnuts and the fluffy sponge of the muffin. The applesauce helps keep them moist and springy, and the cinnamon of course adds some warmth to the muffin. They’re so satisfying, and a great breakfast treat! This recipe makes a perfect 12 muffins, just enough to share, or freeze for later. It’s been so hard to not eat the whole batch at once because of how tasty these Oatmeal Apple Walnut Muffins are – I hope you give them a try!
If you’re looking for other fall muffin ideas, give these Vanilla Chai Pear Muffins a try too!
Oatmeal Apple Walnut Muffins
Ingredients
- 1 ½ Cup All-purpose flour
- 1 Cup Quick oats
- 1 ½ tsp Baking powder
- ½ tsp Baking soda
- ¾ tsp Salt
- 1 ½ tsp Ground cinnamon
- 1 Cup Unsweetened applesauce
- ½ cup Oat milk*
- 2 Tbsp Coconut oil melted
- 1 Egg
- 1 ½ tsp Vanilla extract
- ½ Cup Brown sugar
- 1 Apple
- 1/2 Cup Walnuts
Instructions
- Preheat oven to 400° F and line a muffin tin with paper cups. Chop the apple into small cubes, and roughly chop the walnuts. Set aside.
- In a large bowl, combine the dry ingredients (flour, oats, baking soda, baking powder, salt and cinnamon).
- In a separate bowl, combine the wet ingredients (applesauce, oat milk, coconut oil, egg, and vanilla). Whisk in brown sugar.
- Add all dry ingredients to the wet ingredients, and stir to combine. Once, halfway mixed, add in apple and walnuts. Do not over mix! This will take only a few stirs.
- Divide batter between 12 muffin cups filling to the top. Place in oven and bake for 15 – 18 minutes.
Notes
