Apple Pie Oatmeal Muffins

Baked oatmeal in muffin form filled with warm fall spices, wholesome ingredients and all of the lovely flavors of apple pie.

Course Breakfast

Cuisine American

Prep Time 8

Cook Time 30

Total Time 38

Servings muffins

Calories 100

Author Kim

Ingredients

2 cups old-fashioned rolled oats gluten-free as needed
1 teaspoon baking powder
2 teaspoons apple pie spice*
¼ teaspoon salt
1/2 cup applesauce
1 small to medium apple grated (about 3/4 cup)
1 egg or 2 egg whites
¼ cup pure maple syrup honey works too
2 teaspoons pure vanilla extract
1 cup unsweetened vanilla almond milk any milk will work
1/3 cup dried cranberries
Other optional add-ins: ¼ cup chopped pecans or walnuts ¼ cup mini chocolate chips

Instructions

Preheat oven to 350 degrees F. Spray muffin pan with non-stick cooking spray. In a large bowl, stir together oats, baking powder, seasonings and salt.
Add applesauce, grated apple, egg, maple syrup, vanilla extract, milk and cranberries, plus any other add-ins. Stir well to incorporate.
Allow the mixture to set and thicken for about 3-5 minutes before spooning into your muffin pan.
Fill muffin cups almost completely full with batter. The muffins will not rise.
Bake for 30 minutes and until the center of each oatmeal muffin is set. Allow to cool for 10 minutes before serving. If you don't allow these to cool before taking them out of the muffin pan, they will fall apart. I used a knife around the sides to make removal easier. After cooling, they will set well. Store in a covered container in the fridge for about a week or freeze for up to 3 months.

Notes

*Alternatively, use 2 teaspoons of ground cinnamon. I make my own apple pie spice- 1 tablespoon ground cinnamon,1 teaspoon ground nutmeg, 1 teaspoon allspice, 1⁄2 teaspoon ground cloves, 1 dash cardamom (optional)
**Nutritional Information calculated using 1 egg and only 1/3 cup dried cranberries as the add-in.
Recipe adapted from my Pumpkin Oatmeal Muffins

Nutrition