Lemon Apple Oat Muffins
Brighten your mornings with these delightful Lemon Apple Oat Muffins, a perfect blend of zesty citrus, juicy apple, and wholesome oats. Packed with warming cinnamon and a touch of honey for natural sweetness, these muffins strike the ideal balance between nutritious and delicious. The addition of Greek yogurt ensures a tender, moist crumb, while freshly grated lemon zest and juice lend a refreshing burst of flavor. Perfect as a grab-and-go breakfast, a wholesome snack, or even a light dessert, these muffins are easy to make and ready in under 40 minutes. With diced apples folded into the batter, every bite bursts with fruity goodness, making these muffins a crowd-pleasing favorite for adults and kids alike. Don't forget to savor their heavenly aroma as they bake—your kitchen is about to smell irresistible!
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 tablespoon Grated lemon zest
- 2 tablespoons Freshly squeezed lemon juice
- 0.25 cup Unsalted butter (melted)
- 0.5 cup Greek yogurt
- 0.5 cup Honey
- 2 whole Large eggs
- 1 cup Diced apple (peeled and finely chopped)
- 1 teaspoon Vanilla extract
- 0.25 cup Milk
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or lightly grease the cups.
In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Stir in the grated lemon zest and set the bowl aside.
In a medium bowl, whisk together the melted butter, Greek yogurt, honey, and eggs until well combined.
Add the freshly squeezed lemon juice, vanilla extract, and milk to the wet ingredients and mix until smooth.
Gradually pour the wet mixture into the bowl of dry ingredients, folding gently with a spatula until just combined. Be careful not to overmix.
Fold in the diced apples, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin cups, filling each approximately 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin pan from the oven and allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. They can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition Facts
Calories |
2112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 2339 mg | 102% | |
| Total Carbohydrate | 323.9 g | 118% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 129.8 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 365 mg | 28% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1387 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
