Deliciously moist and hearty Apple Oat Muffins made with fresh apples and rolled oats. Perfect for breakfast or a healthy snack.
1 1/2 cups all-purpose flour
1 cup rolled oats
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 large egg
1 cup buttermilk
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups peeled and diced apple (about 1 medium apple)
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a large bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, brown sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
In a separate medium bowl, beat the egg lightly. Add the buttermilk, vegetable oil, and vanilla extract, and whisk until smooth.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the diced apples evenly into the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.