Apple Oatmeal Muffins #AppleWeek

Sweet apple oatmeal muffins make a delicious grab & go breakfast or snack for busy weekdays (hello, meal prep!).

This post is sponsored on behalf of #AppleWeek. Our generous sponsors, Swiss Diamond, Envy Apples, Imperial Sugar, Nordic Ware, Rodelle Vanilla, Flahavan’s Irish Oatmeal, Nairn’s and The Spice House have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.

Breakfast is probably my least favorite meal of the day. I enjoy leftovers, freshly made salads and sandwiches for lunch, but breakfast? I want bagels and bacon (super healthy, I know)… but usually not for at least a few hours after I wake up.

So mornings are tough. I look for heartier breakfasts that can be made ahead and either heat up or that still feels freshly made. For me, that tends to mean one of two things – turkey bacon and avocado on a freshly toasted English muffin (I bought a toaster for my office at work so that I could make breakfast or lunch sandwiches on demand) or some sort of baked oatmeal. I’m not a fan of traditional oatmeal – it’s a texture thing – but baked oatmeal? Yum! The recipes I enjoy tend to have some sort of fresh fruit (i.e. strawberry banana oatmeal muffins and blueberry lemon baked oatmeal), are hearty enough to be satisfying, and keep me full until lunchtime.

Making a batch of oatmeal muffins or baked oatmeal and tossing individual servings into tupperware or baggies for the week is one of my secrets to making my weekday mornings go a bit smoother. It’s meal prep for breakfast, if you’re into that sort of thing.

Several of the ingredients used in this recipe were compliments of the #AppleWeek sponsors – brown sugar from Imperial Sugar, oats from Flahavan’s Irish Oatmeal, Envy apples, and gourmet vanilla extract from Rodelle Vanilla. I have used and enjoyed all of these products in the past and would encourage you to try them, if you haven’t already. The quality of ingredients is top notch. That being said, the most important thing is to use quality ingredients from brands you trust.

I’d also like to give a shout out to Swiss Diamond Cookware who provided a paring knife made of German steel – it was a dream to peel apples with (because my husband keeps losing my peeler!). 🙂

And Don’t Forget!

• Be sure to enter the #AppleWeek giveaway – for several great prizes – at the Rafflecopter below. There are multiple ways to enter and multiple prizes (description of each prize is listed here) so be sure to throw your name in the ring!
• Finally, scroll down and take a look under the recipe and check out the other #AppleWeek recipes that went live today. You can also search #AppleWeek on social media or follow the #AppleWeek Pinterest board to see all of the great recipes going live this week.

Print

Apple Oatmeal Muffins

Sweet apple oatmeal muffins make a delicious grab & go breakfast or snack for busy weekdays.

Course Breakfast

Cuisine American

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 12 Muffins

Author Liz

Ingredients

• cooking spray
• 1 egg
• 1 egg white
• 3/4 c. milk
• 2/3 c. unsweetened apple sauce
• 1/2 tsp. vanilla extract
• 1/3 c. light brown sugar
• 2 c old-fashioned oats
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 2/3 c. chopped, peeled fresh apples

Instructions

1. Preheat the oven to 350. Spray a standard muffin tin with cooking spray and set aside.
2. In a medium bowl, whisk together egg white, egg, milk, apple sauce and vanilla extract until combined. Whisk in brown sugar. Switch to a spatula or wooden spoon and stir in oats, baking powder, cinnamon and salt until combined. Gently fold or mix in chopped apples.
3. Portion evenly into prepared muffin tin and bake for 20 minutes, until muffins are beginning to brown and a toothpick inserted into the center comes out clean.
4. Serve hot, or, allow to cool before transferring to an airtight container. Store in the refrigerator until ready to serve. Microwave for 30 seconds until hot, before serving.

Recipe Notes

A breakfast-sized serving is 2 muffins.

This recipe was rewritten but barely adapted from Emily Bites.

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