Apple Oat Greek Yogurt Muffins Recipes

Steps:

• Peel the skin from the apples and grate on the coarse side of a cheese grater. Set aside. (To prevent browning, place grated apples in a bowl and cover with lemon juice and water. Drain before adding to the batter.)
• Preheat oven to 350°F/180°C.
• In a large bowl, beat the eggs with a whisk until foamy and pale.
• Add the greek yogurt, honey, and vanilla, to the bowl and whisk until the mixture is thick and well combined.
• Sprinkle on the rolled oats, baking powder, salt, cinnamon, and the grated apple.
• Use a spatula to fold the wet and dry ingredients together.
• Pour in the almond milk and continue mixing until everything is well incorporated.
• Using a medium ice cream scoop, portion the batter into 12 muffin tin cups lined with cupcake liners.
• Top with your choice of toppings.
• Bake for 35-40 minutes, until the muffins have set and just started to turn golden brown.
• Enjoy!

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Combine the yogurt, egg, oil and milk; stir into dry ingredients just until moistened. Stir in apple and raisins if desired (batter will be thick). Fill greased or paper-lined muffin cups two-thirds full., For topping, in a small bowl, combine the flour, sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake at 400° for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin tin cups with cupcake papers.
• Mix brown sugar, all-purpose flour, and cinnamon together in a small bowl for crumb topping. Add butter and press with the back of a spoon or your fingers to incorporate it into the sugar mixture. Mix until crumbly and set aside.
• Toss apples with lemon juice in a large bowl. Mix in sugar, honey, buttermilk, oil, eggs, and vanilla until combined. Stir in oats.
• Combine whole wheat flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a smaller bowl. Gently fold flour mixture into the wet ingredients with a large spoon, until flour is just mixed in. Spoon batter into the prepared cupcake papers and sprinkle about 1 teaspoon crumb topping on top of each one.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool on a wire rack.