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Before delving into the wet ingredients, it's crucial to focus on the dry components of your Crunchy Apple Oat Muffins. Combining the dry ingredients thoroughly ensures that the leavening agents, such as baking powder or baking soda, are evenly distributed throughout the mixture. This uniformity is essential for consistent rising, leading to muffins that are fluffy and well-textured. For this recipe, you will mix rolled oats, whole wheat flour, all-purpose flour, cinnamon, and a pinch of salt. Once combined, set this bowl aside to prepare for the wet ingredients.

Apple Oat Muffins for School Snacks

Discover the joy of baking with these Crunchy Apple Oat Muffins! This simple recipe blends wholesome ingredients like rolled oats, fresh apples, and warm cinnamon to create a delicious treat that everyone will love. Perfect for breakfast, snacks, or lunchboxes, these muffins are not only tasty but also nutritious. Enjoy the comforting aromas of home baking and learn how easy it is to make delightful muffins from scratch. Indulge in a wholesome snack that satisfies sweet cravings and nourishes your body!
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Ingredients
  

1 ½ cups rolled oats

1 cup all-purpose flour

½ cup brown sugar, packed

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

1 ½ cups unsweetened applesauce

2 large eggs

⅓ cup vegetable oil (or melted coconut oil)

1 teaspoon vanilla extract

1 cup peeled and diced apples (about 1 medium apple)

½ cup chopped nuts (optional, walnuts or pecans)

¼ cup raisins or dried cranberries (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with non-stick spray.

    Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Stir until well combined.

      Combine Wet Ingredients: In a separate bowl, whisk together the applesauce, eggs, vegetable oil, and vanilla extract until smooth.

        Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined (do not overmix). Gently fold in the diced apples, nuts, and raisins or cranberries if using.

          Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about ¾ of the way full.

            Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

              Cool Down: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                Store and Enjoy: These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They also freeze well, making them perfect for school snacks!

                  Prep Time, Total Time, Servings: 15 mins | 35 mins | 12 muffins