1 ½ - 2teaspoonsground cinnamondepending on desired spice level
1/2teaspoonbaking soda
1/4teaspoonsalt
1cuppeeled and diced baking apple
Sparkling or raw sugaroptional
Instructions
Preheat the oven to 400 F. Grease or line 18 standard-sized muffin tin cups with paper liners.
Combine the oats and milk in a large bowl.
Add the Greek yogurt, honey, oil, brown sugar, and eggs. Mix until combined.
Stir in the flour, baking powder, cinnamon, baking soda, and salt just until combined. The batter will be wet.
Stir in the apple just until incorporated.
Divide the batter between the prepared muffin tins.
Sprinkle sugar over batter, if using.
Bake for 5 minutes.
Without opening the oven door or removing the muffins, lower the oven temperature to 375F.
Continue baking for an additional 10-15 minutes, or until the muffins spring back when lightly pressed.
Let the muffins cool in the tin for 5 minutes.
Remove to wire rack to finish cooling.
Notes
Oats: I've only used rolled oats in these muffins. However, I've heard from several people who have used quick oats in my maple brown sugar oatmeal muffins.
Milk: Any milk from skim to whole milk will work.
Greek yogurt: I use plain nonfat Greek yogurt but 2% or whole milk yogurt will also work.
Oil: A neutral oil like vegetable or canola works well.
Brown sugar: The muffins are fairly sweet. If you prefer muffins that aren't as sweet, feel free to reduce the amount of brown sugar further.
Whole wheat flour: To properly measure, weigh or sift or stir to break up the flour. Lightly spoon into the measuring cup without packing and level. Too much flour will give you dense or dry muffins.
Baking apple: I like to use Granny Smith apple, but Honey Crisp, Pink Lady, and other types of baking apple also work well.