The anxious bakes: Apple Oat Muffins

And actually, it’s one of my most peaceful routines. Sunday mornings are so happy for me. I wake up at 8 or 9am to a warm, snuggly kitty sniffing my face and mewing at me for her breakfast. We slip out of the room together quietly to not wake the sleeping bear next to us. (It’s my boyfriend. I don’t have a pet bear or something.) I pick her up and give her kisses and ear and neck scratches.

Snoozing on last night's pizza boxes while I bake.

Snoozing on last night’s pizza boxes while I bake.

She purrs. I love to listen to her purr for a while. I lay my head on her shoulders and listen to the soft beats travel down her neck and into my ear. We have to give a little love, but by the time I’m sipping on my coffee my stomach starts to grumble. Time to feed the beast.

This morning I wanted to bake something. No biscuits or pancakes. Muffins. Apple muffins. With cinnamon. So I did a little searching and I found Apple Oat Greek Yogurt Muffins on Running With Spoons. A blog with a bit of food and a bit of health advice. I appreciate the balance.

This recipe has all the comfort and nom’yness of an apple pie, sans butter and oil. And a lot less sugar. Apple pie has its place, of course. But usually it’s not at breakfast. (Mostly because I prefer chocolate pie for breakfast, when I indulge.)

I had to modify it because I didn’t have some of the ingredients, or I was running low. I also made my own applesauce, only to discover afterward that I had a jar of apple butter in the fridge I could have used as a sub for applesauce. Oh, well. Any chance to use the food processor is not a waste.

Here is the original recipe by Amanda at Running With Spoons with my modifications in parenthesis:

  • 1 cup plain flour–(Used biscuit mix instead.)
  • 1 cup old fashioned rolled oats–(Used 1/2 cup of rolled oats and 1 packet of maple and brown sugar instant oatmeal.)
  • 1½ tsp. baking powder–(Skipped this since it’s in the biscuit mix already.)
  • ½ tsp. baking soda–(Skipped this too for the same reason as above.)
  • 1 tsp. ground cinnamon–(Used 2 tsp.)
  • pinch of salt
  • 1 large egg
  • 1 cup plain Greek yogurt–(Used 1/2 cup of plain, non-fat yogurt and 1/2 cup of cottage cheese.)
  • ½ cup unsweetened applesauce–(Used my own made from fresh apples.)
  • ¼ cup brown sugar–(Added 1 tsp. of agave nectar instead.)
  • 1 tsp. vanilla extract–(Broke the glass bottle and spilled it everywhere a while ago. No vanilla today.)
  • 1 apple, peeled, cored, and grated–(Used the rest of my applesauce, 1/2 cup.)
  • ½ cup raisins
  1. Preheat oven to 350F and prepare a muffin pan by spraying cavities with cooking spray or greasing them with oil. Set aside.
  2. In a large mixing bowl, combine flour, oats, baking powder, baking soda, (if you aren’t using the biscuit mix) cinnamon, and salt. Set aside.
  3. Beat egg in a separate bowl. Whisk in yogurt, applesauce, brown sugar (or agave nectar), vanilla (don’t break the bottle), and grated apple (or your own applesauce), stirring until well-combined.
  4. Add wet ingredients to dry ingredients, mixing gently until just combined. Fold in raisins.
  5. Divide batter evenly among the 12 muffin cups, filling almost to the top. Add a sprinkle of oats if desired.
  6. Bake muffins for 20-22 minutes, or until top is firm to the touch and toothpick inserted into the centre comes out clean. Allow muffins to cool in pan for ~10 minutes before transferring to a wire rack to cool completely.”

My favorite parts of this recipe:

The smell of these while they are baking is amazing. They smell like hugs from your grandmother. Or like you stepped back into a 1950s black and white TV show. Your neighbors have an apple pie cooling on the kitchen windowsill and you can smell the hot apples and cinnamon as you walk by.

As you can see, I made quite a few changes to the recipe. Which means, 1. It’s hard to screw up, and 2. It’s a good basic recipe to keep in your books for any time you want to make muffins that are on the lighter side.

The significant other’s verdict was, “These are probably the best thing you’ve made out of all the healthy recipes you’ve experimented with.”

My least favorite parts of this recipe:

They took way longer than 20 minutes to bake. I finally had to take them out at 40 minutes so the tops wouldn’t get crispy. The middle still was a bit squishy. However, this may have been because I used a full 1 cup of applesauce, instead of 1/2 cup of applesauce and the grated apples.

Pairs nicely with,

A lack of self-control and a love of breakfast.

Thank you to Amanda at Running With Spoons for the inspiration and the delicious breakfast!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s