Apple Oat Greek Yogurt Muffins

• Vegetarian

• Produce

  • 1 Apple (120 g, medium-sized
  • 1/2 cup Raisins

• Refrigerated

  • 1 Egg, large

• Breakfast Foods

  • 1 cup Rolled oats, old-fashioned

• Canned Goods

  • 1/2 cup Applesauce, unsweetened

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 cup Brown sugar
  • 1 tsp Cinnamon, ground
  • 1 pinch Salt
  • 1 tsp Vanilla extract
  • 1 cup Whole wheat pastry flour

• Dairy

  • 1 cup Greek yogurt, plain

Found on runningwithspoons.com

Description

Ingredients

• 1 cup (120 g) whole wheat pastry flour*
• 1 cup (80 g) old fashioned rolled oats**
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• pinch of salt
• 1 large egg
• 1 cup (225 g) plain Greek yogurt
• 1/2 cup (120 ml) unsweetened applesauce
• 1/4 cup (50 g) brown sugar
• 1 tsp vanilla extract
• 1 medium-sized apple (120 g), peeled, cored, and grated
• 1/2 cup (80 g) raisins

Directions

• Preheat your oven to 350F (176C) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with paper liners. Set aside.
• In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.
• Lightly beat the egg in a separate bowl. Whisk in the yogurt, applesauce, brown sugar, vanilla, and grated apple, stirring until well-combined.
• Add the wet ingredients to the dry ingredients, mixing gently until just combined. Fold in the raisins.
• Divide the batter evenly among the 12 muffin cups, filling them almost to the top. Add a sprinkle of oats if desired.
• Bake the muffins for 20-22 minutes, or until top is firm to the touch and toothpick inserted into the centre comes out clean. Allow the muffins to cool in pan for ~10 minutes before transferring to a wire rack to cool completely. Store them in an air-tight container for up to 5 days, or freeze them for up to 3 months.