New in the Shop!

Sunday, February 16, 2014

Apple-Cinnamon Oatmeal Muffins

We suck at mornings, chez Em. None of the household humans are keen to be up before 9, while both pets are predawn level morning people. I'm the most AM-averse, so to mitigate the ill-effects of my suckitude, I try to streamline our morning routines.

Simplifying breakfast is a good start. It makes Jake's day easier, and I know he's not leaving for work on an empty stomach. This muffin recipe makes a tasty breakfast treat, stuffed with lots of fibre to leave you feeling full for hours. They taste good on the go, or warmed up and paired with a cup of strong coffee and a proliferation of groggy swear-words. They're simple and unassuming looking, but well worth a try. If you're a multi-batch baker, they freeze nicely.

Pictured: twice as much muffin as you will likely need to eat. These little hockey pucks are filling.

A note on apples: conventional wisdom suggests Granny Smiths for baking, and conventional wisdom knows what it's talking about. However, I made these with Red Delicious apples, and the extra sweetness was lovely. I suggest leaving the peels on for extra fibre and nutrition. Also, if you have access, when grating apples a food processor is your best friend. It's totally possible with a cheese grater (use the largest grating option), but it's a messy business.

Apple-Cinnamon Oatmeal Muffins

Makes 12 - 24, depending on size.


  • 1 cup milk
  • 1 cup quick oats
  • 2 medium sized apples, cored and grated
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 cup flour
  • 1/4 cup white sugar
  • 1 tbsp baking powder
  • 1 tbsp cinnamon, or more to taste
  • 1/2 to 2/3 tsp salt
  • Brown sugar, for topping


  • Preheat oven to 400°. Grease muffin pan, or use paper liners.
  • Mix milk, oats, and apples, let sit for 15 minutes.
  • Whisk together egg and oil, then mix in with oat mixture.
  • Mix dry ingredients in a separate bowl, then add slowly to wet ingredients, stirring until mixed.
  • Spoon mixture into muffin pan, and sprinkle the top of each muffin with brown sugar.
  • Bake 25 minutes, or until muffins are golden and springy to touch. Err on the side of baking too long, as the oats hold a lot of moisture and you don't want the centres to be soggy.


Experiment with adding dried fruits or nuts, or skip the apples and try peaches or another tasty fruit. These muffins are like little handheld bowls of oatmeal, so experiment with the same types of ingredients!

Look at all that cheery sunshine. When this happens I feel like the morning is taunting me.

My favourite way to serve these is cut in half and warmed up for 20 seconds in the microwave, then topped with butter and honey ...aaaand now I'm hungry.



  1. Yum, I'm bookmarking the recipe for sure! These muffins sound amazing :)

  2. The rain was coming down here in sheets today in Arthur's Pass, so this recipe couldn't have showed up in my feed at a better time! Made these this morning at the hostel and they were well received :). Also, did anyone else notice the adorable Peter Rabbit plate these tasties are photographed on? Love it.


    1. Yay! We have biblical level rain too. Also, I miss you!