Apple Oat Chia Muffins

I was BEYOND thrilled when my incredible mentor, Joy Bauer, shared her new book, Simple Food Remedies, with me. This book is such an informative, gorgeous and well-researched bible of tasty ways to alleviate whatever ails you. Do yourself, or a friend, a favor and buy Joy’s new book: here! I promise you won’t be disappointed.

Check out the recipe I made, featuring the cholesterol fighting, Fall superfood, APPLES!

Apple Oat Chia Muffins

  • 3 cups oats (Note: you may blend 1/2 of the oats to form a "oat flour" if you prefer a less hearty textured muffin.)

  • 1 tsp baking powder

  • 2 tsp cinnamon

  • 1/4 tsp salt

  • 1/4 cup chia seeds

  • 1 1/4 cups milk (any type, I use 2% but almond works as well)

  • 2 eggs

  • 1/4 cup maple syrup

  • 1 tsp vanilla extract

  • 1 apple, cored and chopped into small pieces (about 1 cup-- you can peel if you like, but I like the extra fiber from the peel)- any variety, I like the sweeter Honey Crisp

Preheat oven to 350F. Line a muffin tin with muffin liners or spray with non-stick cooking spray. Add oats, baking powder, cinnamon, salt, and chia to a large bowl and mix to combine. In a separate bowl, whisk the milk, eggs, maple syrup and vanilla extract until fully combined. Add dry ingredients into wet ingredients and mix well. Add chopped apple and gently mix in. Distribute mixture into muffin liners, filling to top (there may be extra mixture depending on size of muffin tins). Bake at 350F for 30-35 minutes, until the tops of the oatmeal cups are lightly golden brown and firm. Allow to cool for about 5-10 minutes.

Storage: Store in the refrigerator for up to 1 week. You may also freeze the muffins for up to 3 months.


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