Cinnamon Crunch Oatmeal Apple Muffins

take a lil gander at the ingredients and tellll me: mid-day muffin or your new favorite portable oatmeal?

you’re right…

it’s both!

these little love cups are made from 100% oats (a combination of oat flour + oat flakes) intermingled with fresh apple, walnut, yogurt and eggs, scented with cinnamon and vanilla to keep the sugar minimal and the protein abundant.  So nourishing and — best of all — super yummy!  They make the perfect portable baked oatmeal breakfast (but I guarantee you won’t have any trouble eating them any time of day).

the oat flour

you can find oat flour at most grocery stores and online.  If your store is out, feel free to substitute what is in stock near you including all purpose flour.  Another favorite of mine in muffins is spelt flour, it creates a soft, velvety texture that is irresistible (I used to live across the street from a bakery that only used spelt in their baked goodies, including muffins, and I quickly discovered why).  Spelt is generally considered easier to digest than other gluten containing flours but if gluten is out, a gluten-free flour mix would work fine here too.  Keep in mind though that cooking times (and ideal temps) may vary depending on types of flour/s and fruit used.

oats and gluten

oats by nature are gluten-free however many commercial brands are not due to cross-contamination (the same facility makes multiple grains) so be sure to seek out certified gluten-free oatmeal as required.

the fruit & nuts

fruit — apple is what is most available to us right now and it’s a good choice in this recipe (pear would also work really well) but you could sub pretty much any fresh fruit or frozen fruit including berries.  If working with chopped frozen fruit/berries, you’ll want to use the same method as laid out in the recipe- mix into the dry ingredients from frozen not thawed (this seems to help prevent bleeding).

nuts — I’m using walnuts because they’re a favorite, choose whatever you enjoy or have on hand.  I wouldn’t skip them though, they work well as part of the (mildly) crunchy topping for these muffins (nothing you’ll break a tooth on).

the cinnamon crunch topping

it’s not necessary but… the cinnamon crunch topping does add some delicious flavor and texture to these bites.  I have not added butter/coconut oil to the mix so it’s not quite like a crumble that fully adheres/melts into the muffin top, you will get some runoff but no big deal.  For the most part, it works really well.

The Yogurt

Yogurt adds flavor, protein and moistness to these muffins.  You can use a dairy free yogurt such as almond, cashew or oat but keep an eye on the sugar if you’re trying a new brand for the first time, they really sneak it in there.  For dairy yogurt, Siggi’s (Icelandic style skyr) is one of my favorites, I especially like their vanilla (2% is what I’m using here) with minimal sugar.

so tell me, how do you plan on enjoying these … with your morning coffee or afternoon tea? (or both ♥)

5.0 from 3 reviews

Cinnamon Crunch Oatmeal Apple Muffins (GF)

 

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These moist and delicious cinnamon crunch apple muffins are made from 100% oats intermingled with fruit, nuts and yogurt; they make the perfect grab-n-go baked oatmeal!

Author: kelly

Serves: 12 Muffins

Ingredients

• For the Muffins:
• 1 large apple (I used Granny Smith), peeled and cubed (relatively small)
• 100 g (1 cup) oat flour (or flour of choice, see post for ideas)
• 45 g (1/2 cup) old-fashioned whole grain oats or quick cooking oats
• 60 g (about ⅓ cup) brown sugar (or granulated sugar of choice)
• 1 tsp cinnamon
• 1 tsp baking soda
• 125 g (about ½ cup) plain or vanilla yogurt (see post), I'm using Siggi's vanilla yogurt 2%
• 2 eggs
• 120 mL (1/2 cup) milk of choice, I'm using almond milk
• 60 mL (1/4 cup) olive oil
• 1 tsp vanilla extract
• 
  
  
• For the Cinnamon Crunch Topping:
• 2 Tbsp old-fashioned whole grain oats or quick cooking oats
• 25 g (2 round Tbsp) fine chopped walnuts
• 1 Tbsp brown sugar
• ¾ tsp cinnamon

Instructions

1. Heat oven to 375 F
2. In a large mixing bowl combine dry ingredients: oat flour (or flour of choice), oat flakes, brown sugar, cinnamon and baking soda, mixing to combine.
3. Add chopped apple pieces to the dry ingredients and mix again to coat.
4. In a separate medium mixing bowl, whisk together the eggs and yogurt until fully integrated and smooth. Add milk, oil and vanilla and whisk again.
5. Add wet ingredients to dry, mixing just enough to combine without over-mixing.
6. Meanwhile, in a small bowl, combine cinnamon crunch topping ingredients: oats, walnuts (or nut of choice), sugar and cinnamon.
7. Divide the muffin batter among 12 well-greased muffin cups and top each cup with a sprinkle of cinnamon crunch mixture.
8. Place in oven and bake for 14-18 minutes until muffin tops are golden and slightly firm to the touch (don't over-bake). Note that if you are using a different flour, cooking times may vary.
9. Remove to a cooling rack for 10 minutes or so, before carefully unmolding.
10. These muffins store and freeze well. Enjoy.

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