Hello, I’m Marie. Today, I will show you a way to make apple oatmeal muffins recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Apple Oatmeal Muffins Recipe
Apple Oatmeal Muffins is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Apple Oatmeal Muffins is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have apple oatmeal muffins using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Apple Oatmeal Muffins:
- Take 2 cups apple, peeled and shredded (4 large)
- Prepare 1 1/2 cups whole-wheat flour
- Make ready 1 cup old fashioned oats
- Take 2/3 cup firmly packed brown sugar
- Prepare 1 1/2 tsp. baking soda
- Take 1 1/2 tsp. baking powder
- Take 1/2 tsp. salt
- Make ready 1/2 tsp. cinnamon
- Get 1/4 cup fat-free milk
- Make ready 2 Tbsp. canola oil
- Prepare 1 tsp. vanilla extract
- Get 1 cup Chobani non-fat Greek yogurt
- Take 2 egg whites
- Make ready 1/4 cup chopped walnuts
Instructions to make Apple Oatmeal Muffins:
- Preheat oven to 400 degrees and line muffin tin.
- Peel, then shred the apples until you reach the core using the large side of the box grater. Put in a strainer to remove juice.
- Spoon flour into measuring cups and level with a knife. Place flour in a large mixing bowl and add oats, walnuts, brown sugar, baking powder, baking soda, salt and cinnamon. Stir with a whisk.
- Combine milk, oil, vanilla, yogurt and egg whites, stirring until well blended in another bowl.
- Add wet ingredients to flour bowl and stir until just moist. Squeeze shredded apple to get rid of excess moisture, then add and stir.
- Spoon batter into a lined 12-cup muffin tin. Bake at 400 degrees for 20 minutes. Let cool for 5 minutes, then serve.
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