I can get a little carried away with mix-ins when making muffins. Part of it is because I like a calorically dense muffin–they make hearty breakfasts and good snacks. The other part is that I just plain like a muffin that’s stuffed with, well, STUFF.
Hence these. I took my mom’s classic oatmeal muffin recipe and went nuts with it. Literally. These muffins have not only oatmeal, but also walnuts, sunflower seeds, raisins and apple chunks. A sprinkling of cinnamon, allspice and ginger adds an “apple pie” flavor. And, of course, since this is me, the sugar content is low and applesauce stands in for the oil.
The result is a fluffy, moist muffin with a host of textures. In fact, there are probably more crunchy nuts and seeds, chewy raisins and soft apple bits than there is actual muffin. I really did get carried away with these, and I hope you do, too! Feel free to swap out ingredients for your favorite nuts, seeds and fruits and see what happens. The recipe makes 12 standard muffins or 6 big breakfast muffins.
- 1/2 cup whole wheat flour
- 1/2 cup whole wheat pastry flour
- 1 cup rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon, or more to taste
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup unsweetened plain almond milk
- 1 tsp raw apple cider vinegar
- 1 Tbsp ground flax mixed with 3 Tbsp water
- 1/3 cup unsweetened applesauce
- 1 1/2 Tbsp maple syrup
- 1 medium apple, cored and chopped
- 1/4 cup chopped walnuts
- 1/4 cup sunflower seeds
- 1/2 cup raisins or golden raisins
- Preheat the oven to 400F. Lightly grease a 12-cup muffin tin or a 6-cup large muffin tin, or line one with paper liners.
- In a measuring cup, combine the almond milk and apple cider vinegar. Set aside to “curdle.”
- In a large mixing bowl, mix together all the dry ingredients until well combined. Add the wet ingredients in the order listed and mix just until the dry ingredients have been moistened.
- Dump in all the mix ins and fold gently to combine. Spoon into the prepared pan, filling each muffin cup to the top. Bake for 25-28 minutes, until browned and a toothpick inserted in the center comes out clean.