Muffins have acquired quite the bad little rap. And oftentimes commercial muffins are indeed more like cake than anything. But I’m here to tell you that they have the potential to be a wholesome creation that can be enjoyed on the regular. Let’s stop fearing the muffin, people!
I keep a constant muffin stash in my freezer because it’s just so easy to give one a quick nuke in the microwave, pop it into a container and GO.
I just sort of winged this recipe yesterday but I’m glad I wrote down what I did because they went so quickly that I’ve already made a second batch. I love them with a slather of Sunbutter (like just about everything else I eat) but they’re great plain too!
I made the first batch with a half cup of whole wheat flour and a half cup of all-purpose because I didn’t feel like dirtying the blender to grind up oats. But the second time around I was feeling a bit less lazy and went for a full cup of oat flour. I can’t say that I liked one version over the other so the choice is entirely yours.
Makes 11 medium-sized muffins
- 1 cup quick oats
- 1 cup oat flour OR ½ cup each whole wheat flour and all-purpose flour
- ½ cup brown sugar
- ½ tsp salt
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ cup plain greek yogurt
- 2 large eggs
- 1 tsp vanilla
- ¼ cup melted coconut oil
- ¾ cup peeled and chopped apple (about 1 large)
- 1 cup grated carrot
1. Preheat oven to 375 F.
2. Mix all dry ingredients (oats through to cinnamon).
3. Mix wet ingredients (yogurt through to coconut oil).
4. Stir wet ingredients into dry until just moistened. Try not to over-stir!
5. Fold in the apple and carrot until just combined.
6. Pour batter into muffin tin (mine doesn’t stick but you can line or oil yours if you’re worried).
7. Bake for about 16-18 minutes (mine took 17), until tops are set and a toothpick comes out clean.
Note: I made 11 because a full dozen would have yielded muffins a bit small for my liking but it’s totally up to you!
I promise muffins aren’t evil – go enjoy every bite!