Description

These Apple Oat Muffins with Greek Yogurt are a delightful blend of flavors! With oats, apples, and Greek yogurt, they’re perfect for breakfast or an afternoon snack.

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, you need 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 to soak.
Preheat the oven to 425°F (220°C) and line a 12-cup muffin tin with muffin liners.
In another bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and kosher salt; set aside.
Add melted butter, vegetable oil, Greek yogurt, eggs, and vanilla extract to the soaked oats; whisk well to combine.
Fold in the grated apple into the wet mixture.
Gently fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
Scoop the batter into the prepared muffin tin, filling each cup to the top. Sprinkle with optional sugar in the raw and oats if desired.
Bake for 7 minutes at 425°F, then reduce the temperature to 350°F and continue baking for another 13-15 minutes until golden and a toothpick comes out clean.
Let the muffins cool in the tin for 5-10 minutes before transferring to a wire rack to cool completely.

Notes

For added sweetness, consider mixing more grated apple into the batter.
These muffins freeze well, making them great for meal prep or a snack later.
Adjust the spices according to your taste; more cinnamon can enhance the flavor.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg