Spring has sprung here in our fair city which means I have been faced with the dilemma almost daily of spending the time I have after work reveling in the lovely warm weather that spring has produced or blogging. I’ve been reveling.
Admittedly with Spring having “sprung” there is also a LOT of rain, I don’t thing I ever realized that it could rain so much, If it’s not perfect out is rainy, can’t it just be a day I want to stay in and get real work done? Alas it can’t. Regardless I have been coping with these alternating perfect and pouring days by baking, a lot. I’m thinking that this baking is the reason I’ve decided to not go crazy on the rain and curl up on the sofa and feign a deathly illness. One such rainy terrible morning I made these muffins- Chai Spiced Apple-Oatmeal Muffins, even the name sounds decadent. They were light and fluffy and remarkably healthy and were nothing at all like Oatmeal, a flavor I love but a texture I just can’t support.
So over the past couple of weeks I have been raving about these muffins, not only because they were delicious but also insanely nutritious, with only half a cup of oil and no processed sugar they tasted decadent without being decadent, especially with that lovely toasted coconut crumble on top.
These muffins paired perfectly with a cup of hot coffee, though I wouldn’t have said no to a cup of black or earl grey tea either. They had just the right crisp out of the oven and kept their moisture for a couple of days afterward (because they have so much apple) and were still delicious when chilled.
Chai-Spiced Apple Oatmeal Muffins
Adapted from Everybody Likes Sandwiches through Cheap Healthy Good
Makes 12 Muffins or one loaf
Note: I made these with milk but I’m pretty sure you could substitute in almond or soy milk and they would come out fine. Also, If you are really averse to one or any of the spices leave it out, or leave them all out and substitute 1 tsp cinnamon for them (then you’ll have Apple-Cinnamon Oatmeal Muffins, and I’m pretty sure those would be delicious as well)
1 Cup Old Fashioned Oats
1 Cup Flour (I used unbleached white but if you use whole wheat let me know how they turn out)
1tsp Baking Soda
¼ tsp Ginger
¼ tsp Ground Coriander Seed
1/8 tsp Ground Cloves
1/8 tsp Ground Nutmeg
1/3 Cup Canola Oil
1/3 cup Milk
1/3 Cup Honey
4 Small or 2 Large baking apples (Cortlands work perfectly), Peeled, Cored and diced into ½ inch cubes
Unsweetened Toasted Coconut (This is entirely optional, I had some leftover from making caramels so I used it)
Preheat the oven to 350 degrees and oil and line a muffin pan (this recipe will also work as a loaf but I like muffins). In a medium mixing bowl mix together the oats, flour, baking soda, ginger, coriander, cloves, and nutmeg.
In a separate larger bowl combine the oil, milk, honey and egg. Add the dry ingredients and stir until just combined (12-15 strokes should do it). Fold in the diced apples to coat. This batter is mostly apples, so it should look like a bowl full of apples – that’s ok.
Pour the batter into the prepped muffin pan until it’s all gone, the muffin cups should be mostly full, and sprinkle with the toasted coconut. Bake the muffins for 20-25 minutes, 40-50 for a loaf pan. The top will be a nice medium brown and a toothpick inserted in the center should come out clean. Let them cool for about ten minutes and enjoy.