Description

These Apple Oat Muffins with Greek Yogurt are packed with flavor and moisture, making them a perfect choice for breakfast or a snack. The combination of oats, apples, and yogurt creates a delicious muffin that’s easy to make and healthy.

Ingredients

Scale

¾ cup whole milk
1 cup rolled oats, 90g
2 cups all-purpose flour, 240g
1 cup white sugar, 200g
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp kosher salt
4 tbsp unsalted butter, melted
½ cup vegetable oil
¾ cup greek yogurt
3 large eggs
1 tbsp vanilla extract
¾ cup grated apple, peeled and squeezed dry, from 1 large apple
Sugar in the raw, optional, for topping

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Instructions

In a medium bowl, combine the rolled oats and whole milk. Stir and let sit for 15 minutes.
Preheat the oven to 425°F and prepare a muffin tin with liners.
In a separate bowl, whisk together the all-purpose flour, white sugar, baking powder, baking soda, cinnamon, and kosher salt. Set this aside.
Mix the soaked oats with melted butter, vegetable oil, Greek yogurt, eggs, and vanilla extract, whisking until well combined.
Gently fold the grated apple into the wet mixture.
Add the dry mixture to the wet mixture all at once, stirring gently until just combined—do not overmix.
Scoop the batter into the muffin tin, filling each cup to the top. Optionally, sprinkle with sugar in the raw for garnish.
Bake for 7 minutes at 425°F, then reduce the heat to 350°F and bake for an additional 13 to 15 minutes until golden and a toothpick comes out clean.
Cool the muffins in the tin for 5 to 10 minutes before transferring to a wire rack to cool completely.

Notes

These muffins can be stored in an airtight container for up to 5 days.
You can substitute applesauce for the grated apple if desired for a different flavor.
Feel free to add nuts or chocolate chips for an extra treat.

Nutrition

Serving Size: 1 muffin
Calories: 190
Sugar: 10g
Sodium: 150mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg