Apple Oatmeal Muffins

Oats, again!

Surprise. Like I said, they're my new favorite thing. One thing I like about them is that they bulk up whatever I'm making. One of these muffins keeps me full longer than a small bowl of cereal. And the apple and cinnamon taste like they were meant to go together.

The yogurt makes them stay really moist. I like that this recipe is measured in both systems, since some things in Canada come in each.

Apple Oatmeal Muffins
from Today's Parent

1cup (250 mL) quick cooking* rolled oats (not instant)
1cup (250 mL) plain yogurt
1/3cup (75 mL) brown sugar
¼cup (50 mL) vegetable oil
1cup (250 mL) all-purpose flour
2tsp (10 mL) baking powder
½tsp (2 mL) baking soda
1cup (250 mL) chopped apples (peeled or not ý your choice)
2tbsp (20 mL) sugar
¼tsp (1 mL) cinnamon

1.Preheat the oven to 400°F (200°C). Grease a muffin pan or line with paper liners.
2.In a bowl, stir together the rolled oats and the yogurt. Let soak for 10 minutes or so, then stir in the egg, brown sugar, and vegetable oil.
3.In another bowl, stir together the flour, baking powder, and baking soda. Add this mixture to the oat mixture, and stir just until combined. The batter will be quite thick ý but thatýs OK. Stir in the chopped apples. Spoon batter into 8 to 10 cups of the prepared muffin pan, filling the cups all the way to the top. In a small bowl, stir together the sugar and the cinnamon. Sprinkle over top of the unbaked muffins.
4.Place in the oven and bake for 18 to 20 minutes, or until nicely browned on top and a toothpick poked into the center of a muffin comes out clean. Let cool for a minute or two before removing from the pan.

*Mine were not quick cooking, and it worked fine.


  1. Those look really good. If only my butler were also a chef... he's so lazy, that one.

  2. It's so hard to find good help these days.