Autumn always seems like a bit of a new start to the year, doesn’t it? Whether or not it’s back-to-school time for your family, when September rolls around, it just feels like it’s time to begin fresh: do a little fall cleaning, update your wardrobe, and, of course, get back into a routine.
The best way to get back into that routine is to start out every day with a good, healthy breakfast (mom was right!) that will keep your body and mind fueled up until lunchtime.
These Apple Cinnamon Oatmeal Muffins combine the best of two classics: apple cinnamon oatmeal and homemade muffins. They’re quick and easy to make and are packed with protein and fibre to keep you satisfied for hours. Pair a muffin with a boiled egg or a cup of yogurt for a quick, delicious breakfast on the go… your belly will thank you.
EatInEatOut Magazine had many contributors over the 5 years we published. Some of the most popular recipes came from our West Coast Editor, Stephanie Arsenault (globaldish.ca). This wonderful Apple Cinnamon Oatmeal Muffins recipe is a great one, sure to be an instant hit!
Apple Cinnamon Oatmeal Muffins
Ingredients
MUFFIN
- 3/4 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 3/4 cup large flake oats
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 cup Greek yogurt
- 1/4 cup canola oil
- 1/4 cup liquid honey
- 1/4 cup unsweetened applesauce
- 1/4 cup brown sugar
- 1 egg
- 1 egg white
- 1 tsp lemon juice
- 1 medium tart apple (such as Granny Smith), cored and cut into a 1cm dice
- 1/4 cup walnuts
- 1/4 cup flaxseed
STREUSEL TOPPING
- 2 Tbsp large flake oats
- 2 Tbsp brown sugar
- 1/2 tsp ground cinnamon
Instructions
- Preheat oven to 375ºF and line a standard muffin tin with liners; set aside. In a large bowl, whisk together the flours, oats, baking powder, baking soda, salt, and cinnamon, and set aside. In another bowl, whisk the yogurt, oil, honey, applesauce, brown sugar, egg and egg white, and lemon juice. Pour the mixture into the bowl with the dry ingredients and mix just until combined. Stir in the apple, nuts, and flaxseed. Make the Streusel Topping: mix the oats, sugar, and cinnamon in a small bowl. Spoon the muffin batter into the prepared muffin tin and generously sprinkle the streusel topping over top. Bake in the preheated oven for 22-25 minutes, or until golden brown in colour and a toothpick inserted in the centre of a muffin comes out clean. Cool the muffins in the pan for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to three days.
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