Happy fall ya’ll! Yup. I said it. And I’m guessing it’s about the hundredth time you have heard it since we officially entered into fall a few days ago.
And with the beginning of fall comes all the other stereotypical fall activities we excitedly partake in; checking out the changing leaves; taking out our chunky fall sweaters; and of course…apple picking. Is there a more “basic B” activity than apple picking once those apple orchards open in September? Nope. And I’m ALL about it.
But what do you do with those 57 apples you filled your bag with? Surely if you and your family eat an apple a day (while obvi trying to keep the doctor away) you wouldn’t be able to get through all the apples before they turn brown. Well, luckily for you I have a delicious and healthy recipe that will use up one of those lovely, hand selected, apples you picked from your local orchard. Andddd if the thought of peeling and dicing 10-12 apples doesn’t send you running, I have another great way to use up even more of those apples while simultaneously making your home smell like a fall time, cinnamon, apple oasis.
My cinnamon, apple, oat muffins are perfect for breakfast or a quick snack. Made with whole wheat flour, oats, applesauce, raisins and flax seed they pack a great nutritional punch. They are simple to make and hold up well if you want to make a batch and freeze some to eat later on.
Full disclosure, I made the homemade cinnamon applesauce first and used the applesauce in my muffins. If you don’t have time or feel like making your own applesauce you can definitely use store bought applesauce.
These muffins are so yummy and not too sweet. Plus if you want your home to smell a-maze-ing I highly recommend whipping up some homemade cinnamon applesauce to use in these cinnamon, apple, oat muffins. If you give this recipe a try I’d love to know! Share your pic and tag @movinglikeamother.
| Servings |
muffins
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- 2 cups rolled oats
- 1 cup whole wheat flour
- 1.5 tsp baking powder
- 2 tsp cinnamon
- 1/3 cup golden raisins
- 1/3 cup chopped pecans
- 1 tbsp flax seed
- 1 cup milk
- 1 cup cinnamon applesauce see recipe below
- 1/2 tbsp maple syrup
- 1 apple finely diced
- 1/4 cup old fashioned rolled oats
- 1 tbsp butter melted
- 10-12 medium apples peeled, cored, and diced
- 1/2 cup brown sugar
- 1 cup water
- 1 tsp cinnamon
- juice of one lemon
Ingredients
Muffins
Topping
Homemade Cinnamon Applesauce
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- Heat oven to 375.
- Prepare the oat topping by melting the better in small pan over medium heat. Add oats and reduce heat to medium low. Let the oats toast until fragrant about 4-5 minutes. Remove from heat and set aside.
- For the muffins: Combine oats, flour, baking powder, cinnamon, raisins, pecans, and flax seed in a bowl.
- In a separate bowl mix milk, applesauce, eggs, and maple syrup.
- Add the egg mixture to the oat mixture and combine until just combined. Gently fold in the diced apples.
- Spray a muffin pan with baking spray. Scoop the batter into the muffin cups until the tins are full.
- Top each muffin with the prepared oat topping.
- Bake at 375 for 25 minutes or until a wooden toothpick inserted in the middle of one of the muffins comes out clean.
- Transfer to a cooling rack.
- Store in an air tight container and enjoy within 5 days. Or place in tightly seeled freezer bag and freeze to enjoy later.
- Add all ingredients for homemade applesauce to a pot. Bring to a boil over high heat. Once simmering, reduce heat to low and cover pot with a lid. Simmer for 30 minutes until apples are soft and cooked through. Smash with a fork for chunky apple sauce or use an immersion blender for smooth. Let simmer uncovered for 10-15 additional minutes. Let cool and enjoy!