Looking for something to bake this weekend? You’ve got to try these super easy and yummy breakfast muffins!
In the cooler seasons, I typically bake on the weekends and if we’re not careful, most of our breakfast/snack baked goods are gobbled up before Monday even hits because they are that yummy! It’s the best problem to have!
This super simple recipe is made with oat flour that you can whip up yourself but you can use regular flour too. I’ve been in love with oat flour since I first made it, but I have to be clear that there is absolutely nothing wrong with using regular white flour! All food is good food so use whatever tastes delicious and makes you happy.
How to Make Oat Flour
This is so darn easy. Just blend oats in a food processor until they are fine and powdery!
About two cups of oats should make around one and a half cups of oat flour, but I just make a bunch and store it in mason jar or two to keep on hand for future recipes.
Pros of oat flour include more fiber as it’s a whole grain plus it’s something you can whip up yourself (this is so satisfying for my independent creative self) when you run out of regular flour!
Leave the skin on the apple for extra fiber, vitamins, and minerals and to limit food waste as well. If you don’t have applesauce and are feeling ambitious, cook up some whole apples and make your own!
- 1 chopped apple (skin on!)
- 1 cup unsweetened applesauce
- ¼ cup vegetable oil
- ⅓ cup plain Greek Yogurt
- 1 teaspoon vanilla
- 1 egg
- ½ cup brown sugar
- 1 ½ cup oat flour (from blended oats)
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the crumb topping:
- 2 tablespoons brown sugar
- ¼ teaspoon cinnamon
- Preheat the oven to 350 degrees and grease muffin tin (you could also use a 13×9 Pyrex or bread pan)
- Chop the apple (again skin on to minimize waste and get all that fiber and vitamins/minerals)
- Mix wet ingredients
- Add in dry ingredients and stir just until combined
- Scoop into muffin tin and sprinkle with crumb topping
- Bake for 20-25 minutes or until an inserted toothpick comes out clean
- Cool on rack before removing from pan. Then store in an airtight container or freeze
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