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Apple-Oat Breakfast Muffins

Apple-Oat Breakfast Muffins
Apple-Oat Breakfast Muffins

Apple-Oat Breakfast Muffins

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Wholesome apple-oat muffins made with whole-wheat flour, applesauce, apple juice, cinnamon, and a small handful of chocolate chips.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 standard muffins
Course: Muffins & Cupcakes

Ingredients
  

  • 1 1/2 cups whole-wheat flour (180 g)
  • 1 cup quick-cooking oats (about 80 g)
  • 1/2 cup packed brown sugar (110 g)
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 cup unsweetened applesauce (120 g)
  • 1 large egg
  • 1 cup apple juice (240 mL)
  • 1 tsp vanilla extract (5 mL)
  • 1/2 cup pareve chocolate chips (about 85 g)

Equipment

  • 12-cup standard muffin pan
  • Paper liners
  • Large bowl
  • Whisk or sturdy spoon
  • Rubber spatula
  • Cooling rack

Method
 

  1. Preheat. Heat the oven to 400°F / 205°C. Line or lightly grease 12 muffin cups.
  2. Mix the batter by hand. In a large bowl combine flour, oats, brown sugar, baking powder, baking soda, cinnamon, applesauce, egg, apple juice, and vanilla.
  3. Stop as soon as combined. Stir only until no dry flour remains.
  4. Add chocolate chips. Fold in the chocolate chips.
  5. Fill the pan. Divide batter among the muffin cups, filling each about 3/4 full.
  6. Bake. Bake for 17-20 minutes.
  7. Check carefully. Remove when the centers are set and the muffins are light brown. Do not overbake.
  8. Cool. Let stand 5 minutes in the pan, then transfer to a rack.

Notes

Variations
  • Leave out the chocolate chips for a simpler breakfast muffin.
  • Add 1/3 cup chopped walnuts.
  • Add a light sprinkle of cinnamon-sugar before baking.
Make Ahead, Storage & Freezing
Room temperature: Store airtight for about 2-3 days. Refrigerator: Up to 5 days. Freezer: Freeze for up to 3 months.
Tip to Hand Down
With whole wheat and oats, one extra five minutes can make a big difference. Pull them as soon as the centers are set.

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