Sundays are generally prep days. I take stock of what’s in my fridge, look at my schedule for the week ahead, and plan what I want to eat for the week. My goal is to cook at least one dish that I can pack for lunch on work days, or quickly eat for dinner after a workday workout.
These apple oatmeal mini muffins came out of my Sunday evening prep work. I marinated chicken, cooked bomya or tomato okra stew, and started making these muffins. As I looked through my fridge to see what food items I had overlooked during the week, I noticed that I had four apples that were far beyond the point of eating. I started peeling them, mentally running through a few possibilities: I could make apple crisp with a brown sugar oatmeal topping, or I could make my favorite oatmeal apple chocolate chip cookies, or, I could try something new.
I considered making apples muffins, but I was hesitant. In the past, any variation of apple cake or muffin that I’d eaten was heavy and dense. After browsing through several apple cake and muffin recipes, I settled on the type of muffin I was going to bake: apple oatmeal mini muffins. While I knew that oatmeal would make the muffins a bit heavier, I also knew it would give the muffins a nice texture. Buttermilk and the tiny bits of apple keep the muffins moist. These muffins were a hit at work; people liked that they weren’t too sweet and that, despite having oatmeal, they were still quite fluffy.
Apple Oatmeal Mini Muffins
- 2 cups oat flour / crushed oats
- 1/2 cup old fashioned oats
- 2 cups diced and peeled apples 3-4 smaller apples, 2 larger apples
- 2 eggs
- 1 cup buttermilk
- 1/2 cup butter (1 stick)
- 1/2 tbsp cinnamon
- 1 tsp baking soda
- 1/8 tsp salt
- 3/4 cup brown sugar
Preheat the oven to 350 F.
Peel and dice the apples.
Using a blender, crush 2 cups of old fashioned oats (to get 2 cups of oat flour, you'll need to crush more than 2 cups) or use purchased oat flour.
In a medium bowl, mix the oat flour, old fashioned oats, cinnamon, baking soda, and salt.
In another bowl, beat the eggs and vanilla. Add melted butter and sugar. Mix. Add buttermilk. Mix.
Add the liquid ingredients to the bowl of dry ingredients. Incorporate but don't over-mix.
Add the chopped apples.
Using a small spoon, scoop the muffin batter into buttered mini muffin pans. Cook for about 13 to 15 minutes. If you use a larger muffin pan (not mini), you will need to bake the muffins longer.