Apple Oat Muffins

Let’s start the week out with something sweet, and not even that bad for you.  These muffins are mostly oats, held together by a little yogurt, and studded with chunks of delicious apples.  The are unbelievably moist and spiced with cinnamon.  Breakfast, dessert, whatever – these are going to get gobbled up fast.

I used braeburn apples, but any good baking apple will do.  Some stores have little signs that tell you which apples are good for what.

See what I mean?  There is more than 2x as much oats as there is flour.

The batter is very wet, but this is a good thing.  I would dice the apples smaller next time.

My husband practically inhaled these bad boys.  Seriously.  Go make these.  Right now.  I’ll wait…  Did you make them?  Aren’t you glad you did?

You can invite your neighbor over for muffins and hot chocolate.  I bet they’d love it.

They might even take one of the muffins you give them on an adventure to the airport.  Cuz who wants to eat airport food, right?

Apple Oat Muffins
adapted from Alexandra Eats
makes 18 muffins

2 1/3 cups quick-cooking oats (rolled oats are fine, but not best)
1 cup all-purpose flour
1/2 cup packed, dark brown sugar (light is also okay)
1/2 cup sugar
1 1/2 tsp baking soda
1 tsp kosher salt
1 tsp cinnamon
1 cup yogurt (I used 1/2 Greek yogurt, 1/2 buttermilk)
1/2 cup canola oil
1 large egg
1 tsp vanilla extract
1/3 cup boiling water
2 apples, peeled and diced

Preheat oven to 375 deg F.  Spray 1.5 standard muffin pans (12-cup) with nonstick spray or line with paper muffin liners.  Whisk oats, flour, sugars, baking soda, salt, and cinnamon together.  Add yogurt, oil, egg, and vanilla.  Whisk to blend.  Stir in 1/3 cup boiling water and let stand 5 minutes.  Batter will be on the wet side.  Fold in diced apples. Divide batter among prepared muffin cups.

Bake muffins until tester inserted into center comes out clean, 25 to 30 minutes.  Cool 10 minutes.  Turn muffins out onto rack; cool.  Serve warm or at room temperature.