We have a fairly large apple tree up at our cabin and this year we got a TON of apples. We have no idea what kind of apples they are, but they’re perfect for baking as well as snacking on. They’re nice and crisp and just tart enough. Last time we were up at the cabin we realized we needed to start picking them since they had gone from green to red in about a week. So we brought home a box full.
These baked apple cinnamon oatmeal muffins were a great way to use up some of our apple bounty. They’re a great grab and go breakfast that’s healthy and filling. They’re ridiculously easy to make and they taste fantastic. I kept it really simple by not even peeling the apples. I happen to like the texture that the peel adds and I really don’t like peeling apples, but you can feel free to peel your apples. They are also freezer friendly, which is even better. You can make a double batch and have these tasty treats on hand for whenever you need a quick breakfast or snack.
- 2 eggs
- 1 cup almond milk (or your favorite milk)
- ⅓ cup pure maple syrup
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- 3 cups quick cooking oatmeal
- 2 small or 1 large apple, cored and chopped into fairly small pieces (you can also peel the apples, if you like)
- cooking spray
- Preheat oven to 350 degrees.
- Whisk together eggs, milk, maple syrup, baking soda, cinnamon and salt.
- Stir oatmeal and apple into egg mixture.
- Coat a muffin tin with cooking spray.
- Divide mixture between 12 muffin cups.
- Bake for 20-25 minutes.
- Cool for at least 10 minutes before removing from muffin tin.