Apple Oatmeal Muffins
Description
These hearty handfuls make an amazing quick breakfast or snack-on-the-run straight out of the freezer. Borrowed from Sally, there are a lot of ingredients, but you only need one bowl and your own mixing power – enjoy!
Ingredients
Wet
1 1/2 c. (360 g) milk AND 2 eggs
1/2 c. (130 g) maple syrup AND 1/2 c. (130 g) applesauce
Everything Else
3 c. (255 g) large flake oats
1 t. baking powder AND 1 1/2 t. cinnamon
1/4 t. EACH nutmeg AND salt
1/2 t. vanilla
1 c. (120 g) peeled, chopped apple – Sally mixed this in, but you could also sprinkle/divide it up evenly among all of muffin tops before baking (followed by the coarse sugar)
1/2 c. (50 g) chopped pecans (or walnuts)
coarse sugar for topping right before baking – optional
Instructions
Preheat the oven to 350 and generously spray a 12-cup muffin tin – paper liners don’t work well for these. In a large bowl, whisk together the 4 wet ingredients, then add in all of the remaining ingredients except for the apples and pecans.
Fold in the apples (unless you’ve decided to use them for topping), and the pecans. Divide the batter up equally between your 12 cups, top equally with the apples if they’re not already in, and generously sprinkle each with coarse sugar, if using. Bake for 28-30 minutes until the tops are set and an instant thermometer reaches 200 degrees.
Leave the hot muffins to rest in the pan for about 10 minutes before popping out and serving, or placing on a rack to cool completely before freezing.
