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When it comes to baking, the order in which you combine ingredients can make a significant difference in the final product. For our Warm Apple Oat Breakfast Muffins, it’s crucial to separate the dry ingredients from the wet. This practice ensures that the leavening agents, such as baking powder and baking soda, are evenly distributed throughout the flour, which is essential for achieving a light and airy texture.

Warm Apple Oat Breakfast Muffins

Start your day off right with Warm Apple Oat Breakfast Muffins! These delightful muffins combine the goodness of rolled oats and freshly baked apples, making them a nutritious and portable breakfast option. Packed with fiber, essential vitamins, and the comforting flavor of warm spices, they’re perfect for busy mornings or cozy fall days. Easy to prepare and customizable with nuts or dried fruits, these muffins are a must-try for anyone seeking a healthy start to their day!
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Ingredients
  

1 ½ cups rolled oats

1 cup unsweetened applesauce

½ cup almond milk (or any milk of your choice)

½ cup packed brown sugar

1 large egg

1 teaspoon pure vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

1 large apple, peeled and diced (preferably Granny Smith or Honeycrisp for tartness)

½ cup chopped walnuts or pecans (optional for added crunch)

¼ cup raisins or dried cranberries (optional for sweetness)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it with cooking spray to prevent sticking.

    Prepare the Wet Ingredients: In a large mixing bowl, combine the rolled oats, applesauce, almond milk, brown sugar, egg, and vanilla extract. Use a whisk to thoroughly blend the ingredients together until the mixture is smooth and creamy.

      Mix the Dry Ingredients: In a separate bowl, whisk together the baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. This mixture will help to ensure even distribution of the leavening agents and spices.

        Combine Mixtures: Slowly add the dry ingredient mixture to the wet ingredients, folding gently using a spatula or wooden spoon. Mix until just combined — be cautious not to overmix, as this can affect the texture of the muffins.

          Fold in Apples and Nuts: Carefully fold in the diced apple, along with the chopped walnuts or pecans and raisins or dried cranberries, if you choose to include them. Ensure the fruits and nuts are evenly distributed throughout the batter.

            Fill Muffin Cups: Using a spoon or a disher, fill each muffin cup about three-quarters full with the batter. This should yield approximately 12 muffins, depending on the size of your muffin tin.

              Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. The muffins are ready when a toothpick inserted into the center of one comes out clean, or with just a few crumbs.

                Cool and Enjoy: Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Serve warm or enjoy at room temperature for a delightful breakfast treat.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 12 muffins

                    Presentation Tips: Serve the muffins on a charming wooden or ceramic platter. For a delightful finishing touch, consider dusting a light sprinkle of powdered sugar on top or serving with a small bowl of honey or maple syrup on the side for drizzling.