Description
Easy, wholesome apple muffins loaded with streusel topping that are perfect for meal prep!
Ingredients
Units
Scale
For the Muffins:
- 3 1/2 cups rolled old fashioned oats (I don't recommend the Costco sprouted oats or quick oats)
- 3 eggs
- 1 cup whole milk Greek yogurt
- 3/4 cup brown sugar, lightly packed
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 2 cups roughly chopped Honeycrisp apples (I did not peel mine)
- 4 tablespoons butter, melted
- 3/4 cup all-purpose flour
- 1/3 cup brown sugar
Instructions
- Prep: Preheat the oven to 350 degrees. Spray a muffin tin with avocado oil.
- Blend: Blend all ingredients – except the apples – for about 30 seconds, until mostly smooth. You will still have some flecks of texture, similar to a bran muffin batter.
- Apples: Add the apple chunks; blend again for 15-20 seconds until they are worked into the batter in small flecks.
- Streusel: Mix the streusel ingredients in a small bowl until it resembles small pebbles. (The batter can rest for 10 minutes during this time.)
- Assemble: Pour batter in the muffin tin – filling each cup 2/3 of the way full, but not all the way to the top. Add a spoonful of streusel on each one. (I typically get 16-17 muffins from this recipe, so I bake in two batches.)
- Bake: Bake for 16-18 minutes, until the tops spring back when gently pressed. Cool for 10-15 minutes so they are easier to remove from the pan. I love eating these warm with a shmear of butter!
- Storing: I put them in a ziplock bag and keep them in the freezer or fridge. To reheat, I pop them in the microwave for 30 seconds (from fridge) or 60 seconds (from frozen).
- Prep Time: 15 minutes
- Cook Time: 18 minutes