Ingredients:

  • 1.5 cups (150g) rolled oats
  • 1 cup (125g) whole wheat pastry flour
  • 1 tbsp (8g) ground cinnamon
  • 1 tsp (5g) baking powder
  • 0.5 tsp (3g) baking soda
  • 0.25 tsp (1.5g) sea salt
  • 0.5 cup (120g) plain Greek yogurt
  • 0.33 cup (80ml) pure maple syrup
  • 1 large (50g) egg
  • 1 tsp (5ml) vanilla extract
  • 0.25 cup (60ml) unsweetened applesauce
  • 1.5 cups (225g) apples, finely diced

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a medium bowl, whisk together the blended oats, flour, cinnamon, baking powder, baking soda, and salt until no clumps remain.
  3. In a large bowl, whisk the egg and maple syrup until frothy, then stir in the Greek yogurt, applesauce, and vanilla extract until the mixture is smooth.
  4. Gently fold the dry ingredients into the wet ingredients using a rubber spatula, stopping as soon as no streaks of flour remain to avoid over-mixing.
  5. Fold in the diced apples.
  6. Divide the batter evenly among 12 muffin cups and bake for 18-22 minutes, or until the tops are mahogany-colored.