Oat and Apple Muffins
ingredients
ingredients
method
step-by-step directions

Daphne Oz's Apple Cinnamon Muffins

  • 3 tablespoons Butter
  • 2 Empire or Honey Crisp Apples (small dice)
  • 2 cups Quick-Cooking Rolled Oats (divided)
  • 1 1/4 cups Flour (divided)
  • 1/2 teaspoon Baking Soda
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon freshly Ground Cinnamon
  • 1/2 teaspoon freshly Ground Nutmeg
  • 1 teaspoon Kosher Salt
  • 1/2 cup packed Brown Sugar
  • 1 Egg (whisked)
  • 1 cup Buttermilk
  • 2 tablespoons Coconut Oil
step-by-step directions
  • Preheat oven to 400 degrees F. Grease a regular size 12 count muffin tin with cooking spray. In a medium saute pan, heat butter over medium-high heat until the milk solids begin to turn light golden. Swirl the pan until the milk solids all achieve a golden color. Add the apples and saute for 2 minutes just to soften slightly. Remove from heat.
  • Pulse half of the oats in a food processor until flour-like. In a medium bowl combine the 1 cup flour, oatmeal flour, baking soda, baking powder, cinnamon, nutmeg, 1/2 cup oats, salt, and sugar. Whisk to combine. Stir in the whisked egg and buttermilk. Once combined stir in the cooked apples in butter.
  • In a second bowl combine the coconut oil, remaining oats and remaining flour in a bowl. Using your hands to turn into a nice streusel like mixture. Evenly pour batter into prepared muffin tin. Top with streusel topping.
  • Bake for 10-12 minutes. Allow muffins to cool in pan. Serve with Apple and Strawberry butter.
Similar categories: Breakfast & Brunch
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