Apple Cinnamon Oatmeal Muffins
Serves: 12
Prep & cook time: 26 minutes
*Ingredients currently available at the Farmers’ Market
INGREDIENTS
1 ¼ cups whole wheat flour1 ¼ cups oats*1 teaspoon baking powder½ teaspoon baking soda¼ teaspoon salt½ teaspoon cinnamon¼ teaspoon cardamom⅛ teaspoon ginger1 cup unsweetened applesauce*½ cup buttermilk (light coconut milk with the juice of half a lemon)½ cup brown sugar2 tablespoons melted coconut oil or vegetable oil1 large egg, lightly beaten*½ teaspoon vanilla extract2 small apples, chopped into small pieces*turbinado (raw) sugar and nutmeg, for sprinkling on top
INSTRUCTIONS
Preheat oven to 375 degrees. Line a 12 cup muffin tin with muffin wrappers or spray with nonstick cooking spray. My non-stick muffin tin works so well I didn’t need either. In a large bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon, cardamom and ginger. In a medium bowl combine applesauce, buttermilk, sugar, oil, egg and vanilla extract. Make a well in the dry ingredients and pour in your applesauce mixture. Stir until just moist. Fold in the chopped apples. Fill muffin cups ⅔ to ¾ full. Sprinkle raw sugar and a light dusting of nutmeg on top of the muffins. Bake for 16-18 minutes. Since these muffins contain fresh fruit, they will spoil more quickly than regular muffins. Try storing them in the refrigerator if you don’t intend to finish them within a day or two, or store them in the freezer for longer-term storage.
Recipe adapted from Cookie and Kate.