XXX
Ingredients
- 2 Cups Whole Wheat Flour
- 2/3 Cup Old-Fashioned Whole Rolled Oats
- 1 teaspoon Ground Cinnamon
- 3/4 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1-1/3 Cups Unsweetened Applesauce, at room temperature
- 2 Large Eggs, at room temperature
- 1/3 Butter, melted
- 1/3 Cup Pure Maple Syrup, at room temperature
- 1/3 Cup Milk, at room temperature
- 1 teaspoon Pure Vanilla Extract
- 2 Medium Apple, cored and diced
- 1 Cup Walnuts, chopped
- Additional Oats for Tops
Directions
- Preheat oven to 425 F
- Spray a 12-count muffin pan with nonstick spray or use cupcake liners. If using cupcake liners, spray the liners because when warm, these muffins stick
- Whisk the flour, oats, cinnamon, baking soda, baking powder, and salt together in a large bowl until combined. Set aside
- In a medium bowl, whisk the applesauce, eggs, oil, maple syrup, milk, and vanilla together until combined
- Pour the wet ingredients into the dry ingredients, stir a few times, then add the apples and nuts
- Fold everything together gently just until combined and no flour pockets remain
- Spoon the batter into liners, filling them all the way to the top. Top with oats, if desired
- Bake for 5 minutes at 425 F
- Then, keeping the muffins in the oven, reduce the oven temperature to 350 F
- Bake for an additional 15-16 minutes or until a toothpick inserted in the center comes out clean
- Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling or enjoy warm
- Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week
Add comment
Comments