Spooning the batter into the muffin tin you are going to be thinking to yourself, there is no way these are going to work. The batter is ridiculously thick and dry and it appears as if the shreds of apple and carrot are held together by a thin web.
But magic happens in the oven and they emerge moist, slightly chewy and incredibly flavorful, considering there is hardly any fat in them whatsoever. This is a muffin you won’t regret eating twenty minutes after licking the last crumb off your plate.
Apple Oatmeal Muffins Recipe
Adapted from Everyday Food
- Yield: 12 Muffins 1x
- 1 1/4 cups all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 1/2 teaspoon kosher salt
- 1 cup old-fashioned rolled oats
- 3 tablespoons olive oil
- 1 large egg
- 1/3 cup soy milk
- 2 medium carrots, shredded
- 1 large apple, peeled, cored, and shredded (about 1 cup)
- 1 medium very ripe banana, mashed
- Heat oven to 400°F. Line 12 muffin wells with paper or cooking spray. Whisk together flour, brown sugar, baking soda, baking powder, nutmeg, salt and oats. Add remaining ingredients and stir until blended.
- Divide batter evenly between cups and bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.