The BEST Apple Muffins Recipe | Soft & Moist Apple Muffin
Here is the best apple muffins recipe! Soft & moist apple muffin is the whole family favorite.
When the temperature drops, is there anything more comforting and delicious than a sweet apple muffin with a cup of tea? These apple muffins are full of apple bits with a hint of warm spices.
Perfect for tea time but also great to eat at any time.
Like my other cake recipes the sweetness of these muffins is perfect and not too sweet so if you like them too sweet, you can add two extra tablespoons of sugar into the mixture. Also if you like muffin with streusel (crumb) topping, make a mixture of sugar, butter and flour and top the muffins with it before placing in the oven. I personally don’t want to add extra sugar!
Ingredients for 12 muffins:
• 1 3/4 cup (220 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ginger powder
• 1/4 teaspoon salt
• 2 cups peeled, cored and finely chopped apples (you'll need 2 large apples)
• 1/3 cup (80 ml) vegetable oil
• 3/4 cup (150 g) brown sugar
• 1/2 cup (120 ml) milk
• 1 large egg
• 2 teaspoons lemon juice
Bake in a preheated oven at 180°C (360°F) for about 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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The BEST Apple Muffins Recipe, Soft & Moist Apple Muffin, cinnamon apple muffins,
#applemuffins #applerecipe #cake #recipe #easyrecipe #delicious #baking #applecake #homemadecakes
How to make apple muffins, apple muffins with fresh apples, best muffin recipes for Christmas, cake with fruit,
BAKED BLUEBERRY LEMON OATMEAL MUFFIN CUPS | easy healthy breakfast idea
These Baked Blueberry Lemon Oatmeal Cup Muffins make the perfect grab-n-go breakfast, pre-or-post workout snack, and are also delicious with a cup of coffee in the afternoon.
Think of them as a muffin on a mission! They are 100% free of refined flours and sugars, so they promise to keep you feel energized and satisfied for hours.
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BAKED BLUEBERRY LEMON OATMEAL CUP RECIPE
3 cups rolled oats
1/2 teaspoon kosher salt
1 teaspoon baking powder
1 cup unsweetened vanilla almond milk
1 cup plain greek yogurt (or apple sauce)*
2 pastured eggs, beaten
2 teaspoon lemon zest
1 tablespoon lemon juice
1/4 + 2 tablespoons monk fruit**
3/4 cup blueberries
1/4 cup sliced almonds
Preheat over to 350 degrees F.
Spray a 12-cup muffin tin with cooking spray or coat with coconut oil or butter to ensure nothing sticks.
In a large bowl combine oats, salt and baking powder and gently toss together.
Next, mix in milk, greek yogurt, eggs, lemon zest, lemon juice and monk fruit and stir together until everything is incorporated and you have a rich, thick batter.
Add in the blueberries and almonds and stir until just combined.
Evenly divide the oat mixture between all 12 muffin cups and pop in the oven for 25-30 minutes or until the muffins are set through and lightly golden brown on the top.
Cool completely before removing muffins from the pan and enjoy!
I like to store these muffins in an airtight container in the fridge where they will happily last up to one week.
To reheat the muffins, you can slice them in half and place them in the toaster oven or pop them in the microwave for 20-40 seconds.
*You can sub in applesauce or mashed banana for the milk dairy, if you want to keep the oat cups gluten free.
**Monk fruit is a plant-derived, calorie free sweetener. This is the one I am using. If you prefer, you can sub in coconut sugar (or really any granted sugar) in it’s place.
NUTRIENTS PER SERVING: Calories 129 | Total Fat 3.2g | Saturated Fat 0.3g | Cholesterol 1mg | Sodium: 142mg | Carbohydrate 19.1g | Dietary Fiber 3.1g | Sugars 2.1g | Protein 6.2g
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oatmeal muffins
Recipe:
Ingredients
1 & 1/4 cups (150g) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon ground cinnamon (optional)
1/2 teaspoon salt
1 & 1/2 cups (120g) old-fashioned rolled oats
1 & 1/4 cups (300mL) milk
1/2 cup (100g) packed brown sugar, light or dark
1 large egg
1/3 cup (80mL) oil
1 teaspoon pure vanilla extract (optional)
Instructions
Preheat your oven to 400°F. Line a 12 count muffin tin with paper liners, and set aside.
In a medium bowl, combine flour, baking powder, cinnamon, and salt. Whisk to combine, and set aside.
In a large bowl, combine oats and milk. Press the oats down so that they're almost all covered with the milk. It's fine if there are a few above the surface. Set aside for 10 minutes to soak.
Add your sugar, egg, oil, and vanilla to the oat mixture, and stir together until combined. Add your dry ingredients, and fold together until just combined. Take care not to over mix!
Divide your batter into your prepared muffin cups, filling each cup to the very top (for extra muffin top!) Bake the muffins in the center of your preheated 400°F oven for 15 to 20 minutes, or until golden brown and a skewer inserted into the center of a muffin comes out clean.
Cool the muffins in your pan for 10 minutes, then transfer onto a wire rack to finish cooling completely to room temperature. These also taste amazing when they're still warm!
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Banana Oatmeal Muffins Recipe
Banana oatmeal muffins, free of processed sugar. You can use this muffins recipe for breakfast or even take with you to work or give the children for school. It is healthy and you need only one hour to make them.
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MORE HEALTHY RECIPES:
Banana Oatmeal Pancakes:
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12-14 servings
Ingredients:
3¼ cups (350g) rolled oats
½ cup honey/maple syrup/date syrup (170g)
2 tsp baking powder
2 eggs
1 cup mushed bananas (about 3 large bananas)
1 cup milk
1 tsp vanilla extract
½ tsp salt
Dark chocolate chips for topping (optional)
Directions:
1.Preheat oven to 360f/180c
2.In a large bowl mash bananas, add eggs, milk, honey and vanilla extract. Whisk all together.
3.In another bowl add rolled oats, baking powder and salt. Mix well.
4.Combine together wet and dry ingredients, mix just until combined.
5.Put paper muffin cups into muffin tin (optional) and spry the paper muffin cups with cooking oil.
6.Divide the batter evenly between the muffin cups, top with chocolate chips.
7.Bake for 25-30 minutes until muffins are just golden brown.
8.Place the muffins on a cooling rack to cool for 15 minutes.
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Apple-Oatmeal Muffins- Sweet Talk with Lindsay Strand
Lindsay Strand uses crisp Macintosh apples and a double dose of quick-cooking oats to add a boost of nutrition to these crowd-pleasing muffins.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Healthy Oats Banana Muffins Recipe
#bananamuffins #healthybaking #bananaoatmealmuffins
Healthy Oats Banana Muffins Recipe
These easy and healthy oats banana muffins are super easy to make and they taste delicious. They are a perfect breakfast or afternoon snack. They are super simple to make and taste delicious.
Healthy Oats Banana Muffins Recipe
3 Bananas
2 Cups of Rolled oats
3 Eggs
1 Cup of Yoghurt
Honey - 100ml
Vanilla essence - 1 table spoon
Nutmeg powder - 1/4 tea spoon
Cinnamon powder - 1/2 tea spoon
Nutmeg powder - 1/4 tea spoon
Baking soda - 1 tea spoon
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Hello! My name is Latha, aka Latha's Golden Kitchen and I'm a full time mum and food enthusiast. On this channel, I make videos about how to make simple recipes. I post 1 video every week.
The recipes introduced in this channel have been prepared using wholesome, mostly fresh and readily available ingredients. I make simple recipes for everyone to understand and use in their daily lives.
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