Adapted from Happy Herbivore by Lindsay S. Nixon
As you look at the list of ingredients, you may not expect much from these muffins. However, believe me when I say that they are a perfectly delicious autumn treat! I love how they are bursting with chunky apple and oats and have just a hint of peanut butter. They are really quick to make too!
Yields 12 muffins
- 1 red apple (about 1 cup)
- 1 cup whole wheat flour
- ½ cup old-fashioned oats
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ cup pure maple syrup
- 2 teaspoons vanilla
- ¼ cup water
- 2 tablespoons almond milk
- 1 ripe banana
- 2 tablespoons creamy peanut butter
- Preheat the oven to 350F (177C). Line a muffin tin with muffin cups and set aside.
- Core and dice the apple and measure out 1 cup.
- In a mixing bowl, whisk the flour, oats, baking powder and baking soda together. Add the diced apple and set aside.
- Add the maple syrup, vanilla, water, almond milk and banana to the bowl of a food processor and whiz until smooth.
- Pour the banana mixture into the flour-apple mixture and stir a few times until mostly combined. Add the peanut butter and stir until just combined. If the batter looks too dry (depends on the apple’s juiciness), add a little more milk.
- Spoon the batter evenly into the muffin tin. Bake in the preheated oven for about 15-20 minutes.
Comments: The original recipe actually called for rolled oats; as usual, I didn’t have them and substituted them for the old-fashioned oats. You can use any kind of milk in place of the almond milk. The banana does not have to be full of brown spots; mine was just ripe, slightly past the “perfect eating phase” (when they are bright yellow). For the peanut butter, I used Trader Joe’s Organic Creamy, No Salt Peanut Butter (my favorite). I would highly recommend using a similar one whose ingredients are only peanuts. For the muffin cups, I would highly recommend using the aluminum or silicone ones because of the whole wheat. You can also grease the muffin tin instead and not use cups.