Description

These Apple Oat Muffins with Greek Yogurt are packed with flavor and nutrition. With a delightful blend of oats, apples, and Greek yogurt, they make a perfect breakfast or snack, easily prepared and full of wholesome ingredients.

Ingredients

Scale

¾ cup whole milk
1 cup rolled oats, 90g
2 cups all-purpose flour, 240g
1 cup white sugar, 200g
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp kosher salt
4 tbsp unsalted butter, melted
½ cup vegetable oil
¾ cup greek yogurt
3 large eggs
1 tbsp vanilla extract
¾ cup grated apple, peeled and squeezed dry (you need 1 large apple)
Sugar in the raw, optional, for topping

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Instructions

In a medium bowl, combine rolled oats and whole milk. Stir together and let sit for 15 minutes.
Preheat the oven to 425°F and line a 12-cup muffin tin with muffin liners.
In another medium bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and kosher salt. Set aside.
To the soaked oats, add melted butter, vegetable oil, Greek yogurt, eggs, and vanilla extract. Whisk well to combine.
Fold in the grated apple into the wet mixture.
Add the dry ingredients to the wet ingredients all at once. Gently fold in until just combined; the batter will be thick.
Using an ice cream scoop, fill the muffin tin to the top with batter. Sprinkle with optional sugar in the raw and oats for garnish.
Bake at 425°F for 7 minutes. Lower the temperature to 350°F and bake for another 13-15 minutes until golden and a toothpick comes out with a few moist crumbs.
Cool for 5-10 minutes in the tin, then transfer to a wire rack to cool completely.

Notes

Make sure the grated apple is squeezed dry to prevent excess moisture in the batter.
These muffins can be stored in an airtight container for up to 3 days for freshness.
Feel free to add nuts or other fruits for variation.

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 10g
Sodium: 150mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg