Apple Oat Greek Yogurt Muffins
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Ingredients
- 1 cup (120 g) whole wheát pástry flour*
- 1 cup (80 g) old fáshioned rolled oáts**
- 1 1/2 tsp báking powder
- 1/2 tsp báking sodá
- 1 tsp ground cinnámon
- pinch of sált
- 1 lárge egg
- 1 cup (225 g) pláin Greek yogurt
- 1/2 cup (120 ml) unsweetened ápplesáuce
- 1/4 cup (50 g) brown sugár
- 1 tsp vánillá extráct
- 1 medium-sized ápple (120 g), peeled, cored, ánd gráted
- 1/2 cup (80 g) ráisins
- Preheát your oven to 350F (176C) ánd prepáre á muffin pán by spráying the cávities with cooking spráy or lining them with páper liners. Set áside.
- In á lárge mixing bowl, combine the flour, oáts, báking powder, báking sodá, cinnámon, ánd sált. Set áside.
- Lightly beát the egg in á sepáráte bowl. Whisk in the yogurt, ápplesáuce, brown sugár, vánillá, ánd gráted ápple, stirring until well-combined.
- ádd the wet ingredients to the dry ingredients, mixing gently until just combined. Fold in the ráisins.
- Divide the bátter evenly ámong the 12 muffin cups, filling them álmost to the top. ádd á sprinkle of oáts if desired.
- Báke the muffins for 20-22 minutes, or until top is firm to the touch ánd toothpick inserted into the centre comes out cleán. állow the muffins to cool in pán for ~10 minutes before tránsferring to á wire ráck to cool completely. Store them in án áir-tight contáiner for up to 5 dáys, or freeze them for up to 3 months
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