Apple & Oat Breakfast Muffins
Wholesome muffins with a tender oat crumb, studded with juicy apple pieces and scented with warm cinnamon. Naturally sweetened with applesauce and a drizzle of maple syrup, these are fiber-rich and perfect for tiny hands to grab at breakfast or snack time.
Ingredients
- 1 cup Unsweetened Applesauce
- 0.5 cup Whole Milk
- 1 cup Rolled Oats
- 2 large Eggs
- 3 tablespoons Unsalted Butter
- 0.33 cup Maple Syrup
- 1 teaspoon Vanilla Extract
- 1 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 1 cup Fresh Apple
Instructions
- Preheat the oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or grease lightly.
- In a large bowl, combine the applesauce and milk. Stir in the rolled oats and let the mixture stand for 10–15 minutes so the oats soften and absorb the liquid.
- Whisk in the eggs, melted butter, maple syrup, and vanilla extract until everything is well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Pour the dry ingredients into the oat mixture and stir gently until just combined — a few small lumps are perfectly fine. Fold in the chopped apples.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 18–20 minutes until the tops spring back when lightly pressed and a toothpick inserted in the centre comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Safety step: For younger babies, crumble the muffin into small pieces before serving to avoid choking risk.
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