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Apple cinnamon oatmeal muffins recipe
This apple cinnamon oatmeal muffins recipe is super basic — and dairy-free! However, if you don't have almond milk you can use regular milk (same measurement). Just make sure you soak your steel-cut oats a day in advance: pour enough boiling water over the oats to fully cover them and then store them in the refigerator overnight (drain before using in this recipe).
Click here to see the 8 Ways to Use Apple Other Than Pie story.
- 1 cup flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon mace
- 1 cup steel-cut oats, soaked in water overnight
- ¼ cup white sugar
- ½ cup brown sugar
- 1 egg
- 1 cup unsweetened vanilla almond milk
- 1 cup peeled and chopped apple
Preheat the oven to 400 degrees.
Sift the first 5 ingredients together. Add in the oats and sugar. Separately whisk the egg into the almond milk and then stir into the flour and oats mixture.
Stir in the apple. Pour into greased or lined muffin tins, leaving about ¼-inch at the top.
Bake for 20 minutes. Serve.
Healthy Cinnamon Apple Oatmeal Muffins
The summer I turned ten years old, my family moved across town to an older yet larger home. Although situated in the city suburbs and nowhere near rural farmland, there was still a small pasture that bordered one side of our yard, and the man who owned it and lived on the pasture’s other side let a few cows roam around the field.
We quickly learned how to attract the cows over to our yard, and after checking with our grandfather who grew up on a dairy farm, we usually brought out celery and carrots to feed them. Their long tongues often brushed our fingers as they reached through the chain link fence, and it always made us giggle!
Towards the end of high school, the elderly gentleman decided to move his cows to a larger pasture in another town, and we missed them as much as if they had been our own pets. After watching certain calves grow from birth into strong, beautiful cows, it was really hard to see them leave.
So when Stonyfield invited me to visit some of their organic dairy farms, I immediately said yes! I was so excited to spend time with cows again, and touring their gorgeous green farms brought back so many childhood memories.
Before I flew to New England to visit the High Meadows of Hoosick Falls Farm in upstate New York and the Miller Farm in Vermont, I knew to expect gigantic animals with extra long tongues and very loud moo’s… But I never expected to learn so much and fall in love with the organic philosophy.
Before, I thought “organic” simply met crops and animals raised without pesticides or antibiotics. That’s the sound byte definition that you usually hear “organic” reduced to, right?
Yet after talking with the Stonyfield team and the incredibly knowledgeable farmers, they explained that their organic dairy farms entail of so much more. Their philosophy revolves around healthy cows, healthy soil, healthy ecosystems, healthy humans, and a healthy atmosphere… Not just antibiotic-free cows!
As we walked around and met the Holstein and Jersey cows, they explained order to be successful in all of those areas, they followed certain regulations, including a three year conversion process for the land to go from “conventional” (aka pesticides and antibiotics are allowed!) to “organic” (aka those aren’t!), as well as 12 months for the cow to make that same organic transition putting the cows in pastures to graze and eat grass for at least 120 days of the year using a preventative health approach and vaccinating their cows with safe, natural options (instead of antibiotics!) and routine inspections on every drop of milk they shipped to the Stonyfield headquarters.
The Miller Farm took us on a tractor-pulled hayride directly into their pasture of cows, and as we hopped out, the cows literally ran over to us. They love humans… And also assumed our hay bale seats were their breakfast!
As we snapped photos of the cows, Pete (one of the three owners) shared that after converting from “conventional” dairy farming to organic, they actually noticed just as big of changes in their pastures as in their cows. Just from eliminating pesticides, earthworms returned to the soil and meadowlarks reappeared in their fields. Both of those, as well as other indigenous animals, had disappeared earlier simply due to the pesticides they had previously applied to the soil.
Pete also revealed that they spent $15,000 per year on vet bills during their “conventional” time… But as soon as they switched to an organic farm, their yearly vet bill dropped to $1,500—and most of that was just for paperwork for bringing the cows to county fairs!
That definitely sounds like stress-free, healthier, happier cows… And it was so obvious just from petting them in person!
But of course, we didn’t just scratch behind their ears and under their chins… These were dairy farms after all, so some of my blogger friends actually milked a cow by hand! (The farmers almost always use a machine for efficiency and cleanliness!)
We also met a calf only hours old, who was just learning to stand on her own four feet and run around… Let some older calves suck on our fingers (Eric’s son at the High Meadows Farm taught me how to do that!)… And saw a fly vacuum at the Miller Farm that literally looked like a miniature car wash that the cows walk through to get rid of the flies clustered on their skin and make them more comfortable. So cool!
Gary, the Stonyfield co-founder, shared even more with us about the costs of transitioning to organic farming, and one of his most important goals is to pay Stonyfield’s organic dairy farmers fairly. It takes a lot of money to convert to organic from conventional (to the tune of $500 to $700 per cow, and that’s just for the last 12 months!), and Stonyfield actually helps farmers offset some of those costs by offering monetary assistance and grants. Certain Stonyfield team members like Kyle (an ex-dairy farmer himself!) also make regular visits to each of the organic dairy farms, and those team members are always available by phone at any hour of the day to ensure the farmers can get immediate answers and solutions to any of their questions. (And since farmers usually wake up by 4 am, that’s definitely saying something!)
Even though it costs 100% more to produce a gallon of organic milk compared to conventional, Gary insists on paying his farmers accordingly—and he also insists on reducing the price of Stonyfield’s organic dairy products in grocery stores for consumers (so we don’t have to pay 100% more at the grocery store!). Stonyfield does this a variety of ways, including minimizing transportation costs and using the lightest possible (yet still high quality!) packaging materials.
All of this—and more!—leads to healthy cows, happy farmers, and well-fed consumers… Like you and me!
See? Look at how happy those cows and people are!
Psst… For more adorable cow cuteness, check out the Miller Farm’s Instagram here! They even put a camera in the most ingenious place to get these hilarious shots!
Psst number two… Stonyfield shares SO much more mind-blowing information here! I couldn’t believe what they shared about organic dairy’s impact on climate change and how much more profitable organic dairy farms are!
Yet one of the things that surprised me the most was how the farmers truly welcomed us with open arms and loving hearts. By the time our tours ended, they treated us just like family… They hugged us, fed us homemade chocolate chip pumpkin bread, shared their favorite family recipes, offered to send us our own farm t-shirts, and extended personal invitations to each of us (and our own families!) to come back and visit them again at any time. Their hearts are bigger than anyone’s I’ve ever met, and they care about their cows and farms and customers’ well-being just as much as they care about each other.
And since these people have been farming for three or four generations side-by-side with their parents, siblings, and kids… And since this wonderful elderly lady carries around a laminated photo of her farmer husband in her back pocket so he still goes everywhere on the farm with her… You can guess just how much they love and care about each other… And therefore the cows and us, too!
Those organic dairy farmers’ passion and compassion was truly inspiring, so I wanted to bake something that reflected that with their amazing yogurt. On my flight home, a thought popped into my head…
Healthy Cinnamon Apple Oatmeal Muffins! Just like the farmers and their families, the apple bits in these muffins are really sweet, and they also have a hint of crispness like the cool fall weather we experienced in New England. The muffins are full of cozy spices too, just like I felt when wrapped in a fuzzy blanket while walking around the Miller Farm looking at their calves, and these healthy oatmeal muffins are perfect for quick grab-and-go breakfasts—which I’m sure would be pretty useful when you’re waking up at 3:30 am to milk cows!
So let’s go over how to make these healthy cinnamon apple oatmeal muffins!
You’ll start with instant oats (this kind!). Instant oats are also called “quick cooking” or “one minute” oats. They’re not the same thing as those flavored individual brown paper packets! Instant oats are smaller and thinner than traditional old-fashioned rolled oats, so they soften more while baking. That helps give these healthy cinnamon apple oatmeal muffins the most moist and tender texture possible!
Remember, it’s extremely important to measure the oats (and flour!) correctly , using this method or a kitchen scale. (← That’s the one I own!) Too much of either ingredient will dry out the batter and make your muffins turn out crumbly or dry, instead of moist and tender. This is especially true of the oats because they act like little sponges and soak up as much moisture as possible!
You’ll mix your instant oats with Stonyfield organic plain nonfat Greek yogurt, Stonyfield organic nonfat milk, and vanilla extract. Both of these Stonyfield products are certified organic, non-GMO project verified, and come from pasture raised cows. Plus they taste absolutely incredible!
The Greek yogurt is thick and creamy, just the way I like it, and the instant oats in these healthy cinnamon apple oatmeal muffins like it too. They soak up the Greek yogurt and milk while you mix together the rest of the ingredients, so your muffins turn out extra moist and soft!
Hint: Stonyfield has a really handy store locator here. You can actually pick out the exact products that you want to buy, and it shows you which stores near you sell those exact items!
Next, you’ll mix together white whole wheat flour (like this!) with cinnamon , allspice , and nutmeg . Yes, I know the recipe title just says “cinnamon”… But I’ve found that adding a teeny amount of a couple other spices really rounds out the spice flavor and makes these healthy cinnamon apple oatmeal muffins taste even cozier!
To keep these healthy cinnamon apple oatmeal muffins low calorie, you’re just using ½ tablespoon of butter. Yup—that’s it! Then the Stonyfield organic nonfat Greek yogurt provides the rest of the muffins’ super soft and tender texture. The Greek yogurt adds the same moisture to your batter as extra butter or oil, but for a fraction of the calories, and it gives your muffins a protein boost, too!
Time for the finely diced apple ! I prefer Fuji apples because they’re naturally sweet and have a great firm texture for baking. Make sure you cut them to be no larger than the size of chocolate chips so your healthy cinnamon apple oatmeal muffins bake evenly!
One last thing! If you’re using muffin liners like I did in these photos, then you must coat the liners with cooking spray before adding in the batter. Low fat batters, like with these healthy cinnamon apple oatmeal muffins, tend to stick to paper and foil liners like superglue… But coating them with cooking spray first helps the liners peel away much more easily!
How tempting do these look?? It was nearly impossible to stop myself from reaching for moo-re… ?? They’re just that good! And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your healthy cinnamon apple oatmeal muffins!
- 3 tablespoons all-purpose flour
- 3 tablespoons brown sugar
- ¼ teaspoon ground cinnamon
- 2 tablespoons butter
- 1 ¾ cups all-purpose flour
- ⅓ cup white sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 packets instant maple and brown sugar oatmeal
- 1 egg, beaten
- 1 cup milk
- ¼ cup vegetable oil
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
Combine 3 tablespoons flour, brown sugar, and cinnamon in a small bowl. Use a pastry blender or two knives to cut in the butter until the mixture resembles coarse crumbs. Reserve.
Combine 1 3/4 cup flour, white sugar, baking powder, salt, and the instant oatmeal in a large bowl. Make a well in the center of the flour mixture pour in the egg, milk, and oil. Stir just until moistened. Spoon batter into prepared muffin cups, filling each 2/3 full. Evenly sprinkle streusel topping over muffins.
Bake in preheated oven until toothpick inserted in center of muffin comes out clean, about 15 minutes. Cool on wire rack for 5 minutes before serving.
Once the muffins have fully cooled down, put them into an airtight container. The muffins will last on the counter for 2-3 days or in the fridge (my preferred method) for 5 days.
These muffins are also great to keep in the freezer! Once they&rsquore completely cooled down you can put them in a freezer safe bag for up to 3 months. To defrost all you need to do is take them out of the freezer and leave in the fridge overnight or you can microwave in 30-second increments until defrosted.
A fall classic dessert or breakfast recipe.
- 2 cups of Old Fashioned Oats
- 1 teaspoon of Baking Powder
- 1 large Apple, peeled, cored and cubed (about ½ cup of apple cubes)
- ½ teaspoon of ground Cinnamon
- 2 very ripe Banana, should yield 1 cup of mashed banana
- 2 Eggs
- ¼ cup of Maple Syrup
- ¼ cup of Milk, nondairy milk will work too
- 1 teaspoon of ground Cinnamon
- ½ teaspoon of ground Nutmeg
- Preheat the oven to 350F. Liberally grease a muffin pan with nonstick spray.
- Toss the cubed apples with ½ teaspoon of cinnamon and keep aside. Mash the bananas into a smooth pulp.
- In a large bowl combine the mashed bananas, eggs, milk, and maple syrup, cinnamon and nutmeg. Whisk it well into a smooth batter.
- Add the oats and baking powder. Gently mix it all together.
- Let the batter sit for 5 minutes. This would let the oats soak up the liquid.
- Pour about 2 tablespoon of batter into each muffin pan. Top with 1 teaspoon of cinnamon coated apples. Add another 2 tablespoon of muffin batter on top of the apples. Sprinkle another teaspoon of apples on top.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes. Gently take out the muffin from the pan and let it cool completely on a wire rack.
- It&rsquos best enjoyed warm, right off the oven. Refrigerate the leftovers.
- Reheat the muffins for 30 to 45 seconds in the microwave for the oven fresh taste.
There you have it. The perfect fall apple-picking recipe that the whole family can indeed enjoy with Apple Cinnamon Oatmeal Muffins.
- 1 1/2 cups all-purpose flour
- 1 cup quick-cooking oats
- 2 1/4 teaspoons baking powder
- 1 teaspoon coarse salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup sugar
- 2 large eggs
- 1 stick unsalted butter, melted and cooled
- 1/2 cup whole milk
- 1 Macintosh apple, peeled and cut into 1/4-inch dice (1 1/4 cups)
- Crumb Topping for Muffins(optional)
Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, oats, baking powder, salt, and cinnamon. In a separate bowl, whisk together sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients, then stir in apple.
Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with crumb topping if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.
- ⅓ cup tightly packed brown sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- 1 ½ tablespoons butter, cut into small pieces
- 2 cups peeled and finely chopped apples
- 1 teaspoon fresh lemon juice
- ¾ cup white sugar
- ½ cup honey
- ½ cup buttermilk
- ½ cup oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup quick-cooking oats
- 2 cups whole wheat flour
- 2 ½ teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon nutmeg
- ½ teaspoon salt
Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin tin cups with cupcake papers.
Mix brown sugar, all-purpose flour, and cinnamon together in a small bowl for crumb topping. Add butter and press with the back of a spoon or your fingers to incorporate it into the sugar mixture. Mix until crumbly and set aside.
Toss apples with lemon juice in a large bowl. Mix in sugar, honey, buttermilk, oil, eggs, and vanilla until combined. Stir in oats.
Combine whole wheat flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a smaller bowl. Gently fold flour mixture into the wet ingredients with a large spoon, until flour is just mixed in. Spoon batter into the prepared cupcake papers and sprinkle about 1 teaspoon crumb topping on top of each one.
Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool on a wire rack.
Apple and Cinnamon Healthy Oatmeal Muffins
These healthy oatmeal muffins are sugar-free, low carb, a good source of protein, easy to make and incredibly delicious. And making an awesome breakfast in advance can be a lifesaver later down the road.
- FOR THE APPLESAUCE:
- 115 grams Peeled Cored And Diced Pink Lady Apples, Leave In Water Until Ready To Use
- 1 teaspoon Cinnamon
- 1 Tablespoon Water
- 3 Tablespoons Honey
- FOR THE MUFFINS:
- 125 grams Rolled Oats
- 125 grams Flour
- 1 teaspoon Salt
- 2 teaspoons Baking Powder
- 2 Large Eggs
- 115 milliliters Vegetable Oil
- 165 grams Greek Yoghurt
For the applesauce:
Put apples, cinnamon, water and honey in a pot. Start heating pot over medium-high heat. Once mixture starts boiling, turn heat down. Cook apples for about 5 minutes until nice and tender, and then use a hand blender to puree apples. Set aside and let applesauce cool down.
For the muffins:
Preheat oven to 180ºF (350ºF).
Put oats in a food processor with the blade attachment, and blitz oats for about a minute or 2 until you have a fine oat powder. Put oat flour, regular flour, salt and baking powder in a large bowl and mix.
Add eggs, vegetable oil, yoghurt and applesauce to dry ingredients and beat until well combined.
Use cooking spray to grease a muffin tin. Spoon batter in the dips of the muffin tin, filling about 3/4 full.
Bake muffins in the oven for 30 minutes. To test if muffins are cooked, stick a skewer inside one of them, leave it in for 2 seconds and pull it out. If the skewer comes out clean, muffins are cooked.
Apple Cinnamon Oatmeal Muffins
I could be completely satisfied eating these Apple Cinnamon Oatmeal Muffins everyday.
Apples, cinnamon and oats is a classic combination.
All of these flavours come together for a delicious, warming apple muffin that’s perfect for enjoying during the cooler seasons.
I have always enjoyed muffins but have found many of my older recipes are quite sweet. So, I wanted to create a new recipe in these Apple Cinnamon Oatmeal Muffins that are full of good for you ingredients!
Pieces of apple are swirled through batter that comes together easily and chocked full of wholesome ingredients like:
Apples: A sweet but firm apple like ambroisia, pink lady or honey crisp works really well in this recipe.
Oats: Old-fashioned rolled oats are a healthy grain and pair deliciously with the apples, cinnamon and nutmeg.
Maple Syrup: To naturally sweeten these muffins.
You’ll find greek yogurt and extra virgin olive oil in these muffins too. And, the greek yogurt gives these muffins a little boost of protein.
Moist, Healthy Apple Cinnamon Oatmeal Muffins
A couple weeks ago, my CSA box had some little apples in it. Now apples are one of those fruits I can kind of take or leave—I think I ate way too many some years ago taking the “an apple a day” adage too seriously. But they are fairly good for baking, and I wasn’t about to let these go to waste.
Since I’m trying to be really healthy (and fit into a dress next weekend), desserts like pies, crisps, etc. were out. But I’d pinned this healthy apple cinnamon oatmeal muffin recipe a while ago and decided it sounded sufficiently healthy.
My biggest complaint with muffins generally is that they’re usually kind of dry. Oh, sure, maybe they’re fine straight out of the oven. But once they cool they’re a surefire way to choking and getting the hiccups from not being able to swallow. BUT NOT THESE. Seriously, these are like magic moistness muffins.
I had a couple for breakfast all week, and they stayed just as moist and awesome. This might be my favorite muffin recipe ever.
Peel and core the apples. As you can see above I’m sometimes lazy and leave the peels on. This isn’t an issue really, the peels can get a tiny bit tough once baked but it’s not the end of the world. So it’s really up to you. You do want to chop them into little pieces though (not chunks, quite small).
Measure out all the dry ingredients in a bowl (except apples). You can actually see the healthiness in this bowl.
Stir until the dry ingredients are totally combined, then add the wet ingredients and stir until *just* combined.
Add the apples and gently incorporate them into the batter.
Spray your muffin tins with non-stick spray (or use paper cups if you want). Fill the muffin cups fairly close to the top.
Bake for 15-20 minutes, until they pass the toothpick test.
Let cool and serve warm or put in tupperware for 3-4 days. I noticed them starting to smell a little funky (almost ferment-y) after about four days, so maybe eat them before then.
They were delicious, filling, and healthy! I think the next time I make them I’ll try substituting honey for the white sugar to make them even healthier.