What lasted a good month and a half is officially over. I am done with my cranberry obsession, and do not want to look at another cranberry until next winter!
With that said by mid-January I did not care to eat breakfast that included any kind of berry. After searching Pinterest I found a recipe for Low Fat Oatmeal Blueberry muffins posted by Honey What’s Cooking?. I loved her low fat concept and ingredients, but dreaded the thought of eating blueberries. I knew there had to be a way to change it up a bit.
What I came up with is a play off of the cinnamon and applesauce. Keeping the amount of cinnamon the same, I subbed out the blueberries and used one apple, peeled and diced. Who can resist warm crispy cinnamon apple in the morning?
Have I mentioned that I am a frugal baker as well? The recipe I adapted from called for buttermilk, but saving money for my move to Australia (and sometimes being flat-out lazy when it comes running to the grocery store to pick up one more item,) I improvised. You’ be amazed at what you can sub out in a recipe with a simple Google search.
I included my buttermilk substitution in the recipe below, as well as the appropriate measurements if you’d like to use actual buttermilk.
I brought one muffin a day into work and enjoyed them with a cup of tea while checking my emails. If the reactions from my coworkers can vouch for these, I turned heads in the hallway just from the delicious scent of these muffins. I guess when you smell the ingredients of apple pie at 8am you get a bit curious as to what is passing through the hall. The scent, however, doesn’t even begin to do justice on the taste. Applesauce and milk keep these muffins moist all week long, and the small amount of brown sugar and cinnamon add a touch of sweet too! The apple chunks keep their juice and crunch as you take a bite.
This recipe makes 6 jumbo muffins, or 12 regular size muffins. I made the jumbo size, so you’ll want to adjust your baking times if you plan on making a smaller serving. As usual, the flaxseed meal is optional.
I baked up three batches of these over three weeks to get the perfect combination and bake times just right, as well as figure out the best way to store them and properly enjoy. Keep them sealed and refrigerated in an air tight container, and let them come to room temperature or nuke in the microwave before eating. 🙂
Do you enjoy oatmeal in the morning? What are your favorite mix-ins?
- 1 Large Apple (McIntosh or Jonagold)
- 1 1/4 cup Whole Wheat Flour
- 1 1/4 cups Instant Oats
- 1/4 cup Flaxseed Meal
- 1 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/4 tsp. Salt
- 1/2 tsp. Cinnamon
- 1 cup Unsweetened Applesauce
- *1 tbsp. white vinegar AND 1 cup whole milk OR
- *1/2 cup Buttermilk
- 1/2 cup Brown Sugar
- 2 tbsp. Canola Oil
- 1 tsp. Vanilla Extract
- 1 Egg
- Preheat oven to 375 degrees and grease the muffin tins.
- Peel, core, and dice the apple into small 1cm cubes (this does not need to be perfect… in fact, mine end up as oddly shaped rectangles)
- *If making the frugal recipe, prepare butter milk by combining vinegar and milk in a measuring cup. Pour in the milk until the combination reaches 1 cup. Set aside.
- In a large bowl combine the dry ingredients: whole wheat flour, oats, flaxseed, baking powder, baking soda, salt, and cinnamon.
- In a mixing bowl, combine the applesauce, buttermilk mixture OR real buttermilk, canola oil, brown sugar, vanilla extract, and egg.
- Add the dry ingredients to the wet ingredients until just combined.
- Fold in the apples.
- Spoon the batter into the cupcake tin.
- Bake for 18-20 minutes, or until a toothpick inserted in the middle comes out clean. Adjust baking time if making 12 regular sized muffins.
- Let the muffins cool in the tins for 5-10 minutes before cooling on a rack completely.