Apple-Oat Muffins
The shredded apple adds moisture to the muffins. You'll find that the batter fills the muffin cups more than most recipes, but it shouldn't overflow in the oven.
Recipe by Cooking Light May 2002
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10/20/2021
I am not a big muffin fan, but these are my favorite!! Nice firm texture on the outside, moist and yummy on the inside. I make exactly as instructed, a family favorite.
12/12/2016
I have made this muffin a lot and it is very moist and tasty. It comes out best if you weigh the apple and yogurt and do not substitute flour types. I used to short the yogurt because cartons are not 8 oz any more but the muffins do not turn out as good. I use 8 oz of vanilla coconut Greek yogurt. Also I add a dash of nutmeg and a hand full of chopped pecans.
05/08/2011
Made these muffins for the first time with some substitutions-I used King Arthur White Whole Wheat flour, 3 tbsp of milled flax seed for 1 tbsp of oil and used canola oil too. Came out good, very hefty and filling muffins. Will make these again. Be nice to have nutritional information with substitutions.
07/31/2010
I love muffins and usually keep 2 - 3 varieties (all Cooking Light) in the freezer for breakfasts and snacks. Even with double cinnamon plus nutmeg and toasted walnuts, I thought these were ho-hum. Good enough to eat, not good enough to add to the rotation.
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