I had to be at work by 6:30am today, which meant I didn’t wake up in time to prepare/eat anything. Thankfully the night before I baked these muffins (look at me planning ahead), and they were a great on-the-go breakfast after a quick zap in the microwave. Managed to grab a banana before I left as well. I think this could be a very versatile muffin and would be great with banana and peanut butter mixed in as well!
2 cups oats, old-fashioned or quick cooking
1-1/4 cups all-purpose flour
1/2 cup dark brown sugar, packed
2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1/2 tsp ground cinnamon
1 cup buttermilk
2 Tbsp vegetable oil
1 large egg, lightly beaten
1 cup shredded fresh apple
1/2 cup walnuts, chopped
1/2 cup white chocolate chips, plus more for topping
- Pre-heat oven to 400 degrees. Grease 12 standard muffin-pan cups, or line with paper liners.
- In a large bowl, combine oats, flour, sugar, baking powder and soda, salt and cinnamon. Set aside.
- In a medium bowl, with a fork, beat buttermilk, oil and egg until well blended; stir in shredded apples. Add apple mixture to flour mixture and stir just until the flour mixture is moistened (the batter will be very thick). Stir in chopped nuts and white chocolate chips.
- Spoon batter into prepared muffin pan and drop 5 or 6 white chocolate chips onto the top of each muffin. Bake for 20 to 25 minutes or until toothpick comes out clean. Remove muffins from pan immediately. Serve warm or freeze for a quick breakfast (I stored mine in the refrigerator then heated in microwave for 15 seconds).
Source: Adapted slightly from Bake Me More