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Before we get to the muffins, let me update you on what’s going on over in my neck of the woods and why 1) you might have had trouble accessing my site via mobile in the past day, and 2) why I have only done one blog post this week. Let’s just say I’ve been in over my head with techy mumbo jumbo, but I’m finally starting to see the light of day. It’s time for me to switch my blog hosting (the service that gives me a spot on the internet) because I’ve been getting inconsistent service from my current host (Bluehost) and that just can’t happen. So I tried to switch to a different company, but I’m a blogger, not a technician, and I got stuck in the middle of the process. At the same time, the ad network I work with wanted to make some changes to my mobile site template. They assured me that my site would continue to be up and running while the changes were being made. Unfortunately, someone forgot to tell me an important thing I needed to do in the process, so my site was unavailable on mobile for a whole day. Not cool. But don’t get me wrong – my ad network is usually great to work with. I think we finally got the mobile problem all ironed out. The really great news that I’m super excited about is that I talked to a private tech guy on the phone yesterday, and in about two weeks, he’s going to take over my site hosting and help me make the switch! So now I’m going to have someone who can help with me all the parts I don’t understand so I can devote my time to cooking/photographing/blogging/cookbooking. I’m so thankful!
UPDATE (as of Saturday evening, 3/5/16) – mobile still has a few glitches which I’m trying to get ironed out. Some links don’t appear to be working (on mobile, not desktop), but you should be able to access any recipe by going to my site’s homepage and using the menu to find Recipes>Complete Recipe Index>desired recipe.
Now, on to these muffins…
I really have a thing for muffins. They’re great to have on hand for snacks and breakfasts, and they usually make a fairly large batch. They’re basically a convenience food for the health-minded.
It took me 3 tries to get this recipe right. These muffins are just so moist due to the use of oat flour (which can tend to be gummy) and apples. At first, I grated the apples so they would be in smaller pieces, but that just made the muffins too wet. Since the recipe makes 10 muffins, I tried filling the two extra muffin cups with water to steam the rest of the muffins. Don’t do that; these muffins are moist enough that they don’t need steamed. I think I finally managed to get a good apple muffin recipe! Which really is a good thing, because apple muffins are very basic, and we NEED a healthy apple muffin recipe, right? Right!
These apple muffins are very moist and full of apple chunks. If you want to eat them warm, err on the long side of the baking time and then let them sit for at least 5 minutes before cutting into them (products made with oat flour can tend to be gummy when underbaked and piping hot). If you’re going to store the muffins in the refrigerator and eat them later, go with a shorter baking time (they’ll dry out some when refrigerated). If you want to eat them both hot and cold, shoot for the bull’s-eye in the middle…haha.
2-3 of these muffins in a THM:E setting would be appropriate. But I’m not your mother, so use your own best judgement. 😉
Other posts/pages you might enjoy:
- Starting THM
- my recipes in a handy picture index by category
- Cranberry Orange Muffins
- Cinnamon Roll Single Muffin
You can find this recipe in my cookbook, Necessary Food.
- ¾ cup oat flour (use gluten free if necessary)
- ¾ cup oat fiber (use gluten free if necessary)
- 2 tsp. baking powder
- 2 tsp. THM Super Sweet Blend (or more, to taste)
- 1½ tsp. cinnamon
- ¼ tsp. salt
- ¼ tsp. each nutmeg and cloves
- ⅛ tsp. THM Pure Stevia Extract Powder
- ½ cup + 2 T egg whites
- ½ cup unsweetened applesauce
- ½ cup water
- ¼ cup low-fat Greek yogurt
- 2 tsp. apple cider vinegar
- 1 tsp. butter extract
- ½ tsp. vanilla extract
- 1 cup chopped apple (do not grate the apple as this will make the muffins too wet)
- Whisk the dry ingredients together. Add the wet ingredients and mix well. Stir in the chopped apple by hand. You can do the first two steps in a food processor if you like.
- Divide the batter evenly among 10 greased muffin tin holes. Bake the muffins at 350 degrees F for 22-24 minutes or until the tops are dry and the centers don't feel squishy when you gently press on them. If you intend to eat the muffins warm, err on the long side of baking time, but if you intend to refrigerate the muffins and eat them later, go with less time. Let the muffins cool for at least 5 minutes before slicing for best results. Store leftovers in the refrigerator. Yields 10 muffins.
Suggested products:
- My versatile sweetener of choice: THM Super Sweet Blend
- Oat fiber
- Gluten free oat fiber
- THM Pure Stevia Extract Powder
Do you think this would bake up in a bundt pan well?
I’m guessing it would have trouble baking all the way through.
WOW!!….These are really good.
Hi Briana,
this recipe looks wonderful. As I’m really watching my calories, I’m wondering if I could make these without oat flour but doubling the amount of oat fiber?
thanks! Fem
That would only work if you make substantial changes to the liquids, since oat fiber soaks up a lot more liquid than oat flour does. I haven’t personally had a lot of success with baked goods using only oat fiber. They tend to be kind of dry and chalky, which is why I combined it with oat flour in this recipe.
how many for a serving
I usually eat 2-3, depending what else I’m having with them. 🙂
Thank you so much. I eat THM and I’d rather my young boys not eat sugar so this is exactly what I was looking for today!! Im a regular to your blog and I’m also an ice cream lover haha!
I’m new to THM, so forgive me if this is a newbie question. I have the THM baking mix, but I’m not sure if using that would replace the oat flour and the oat fiber, or just the oat flour and I still need to use oat fiber. I do have some oat fiber. I’m just sure if I use it or not!
You can use the THM Baking Blend to replace one or both, but there’s a good chance you’ll need to adjust amounts. If not using the flours called for in a recipe, I’m afraid you’ll need to do a little experimentation since most alternative flours have their own unique properties and soak up different amounts of liquid. If you’re not up to that yet, I suggest finding a recipe that uses the ingredients you have on hand. 🙂
I’ve made two batches and neither have risen. First time I thought maybe I’d left out the baking powder. Second time I made sure to put it in. I used THM baking blend instead of oat flour. Would that cause that much of an issue? Help!
THM Baking Blend is drier than oat flour, so if you’re not accounting for that in your substitution, having too much flour might keep them from rising as much as they should.
Could you make these with applesauce? I’m not a fan of chunked fruit in muffins.
I would just leave the apples out and add a few extra tablespoons of applesauce (the recipe already calls for 1/2 a cup). Replacing the entire amount of apples with applesauce would make these too wet. 🙂
These look super yummy! Any way to substitute the Greek yogurt so they can be dairy free?
Thanks!
I’m not very familiar with dairy free substitutions. You’re welcome to mess around with substituting apple sauce or another moisturizer, but you may need to play with the liquid amounts and possibly increase the egg whites.
Thanks I will try and play around with it.
I don’t have oat fiber yet. Can I just skip it?
Since it makes up half the flour in this recipe, you can’t just leave it out. You could try substituting more oat flour, but your end product will be wetter and more gummy.
I am new to THM and have seen recipes calling for oat flour, but what is oat fiber? I was going to put my gluten-free oats in the blender for the oat flour, does that work for this recipe? These look great, thanks!
Hi Adrienne! Yes, oat flour is simply ground-up oats, which you can do in your blender or a coffee grinder. Oat fiber is a totally different flour with a very fine texture. It’s very dry – much drier than oat flour so the two aren’t directly interchangeable. They have different nutrition profiles as well. Oat flour is a carb source whereas oat fiber has no net carbs or fats and thus can be used in any fuel setting. I’ve never found oat fiber in a store, but I usually get mine from Netrition.com. The THM store offers a gluten free product. There are links to both in the “suggested products” section below the recipe in the post. 🙂
Thanks!
Muffins are seriously the most perfect food! Behind the scenes it may look like this recipe was easy to create, but if people only knew the life of a blogger! Haha!
I love reading your posts. They make me laugh. ” If you want to eat them both hot and cold, shoot for the bull’s-eye in the middle…haha.” and “But I’m not your mother, so use your own best judgement.”
Thank you!
I’m glad somebody gets me! 😛
I’m sorry I don’t encourage you as much as I read of your posts! Your recipes are fabulous! And I love that you are a horsey girl too! Please don’t stop creating your yummie recipes! I count on them and print a ton of them out! I have about five notebooks separated by type (ie breads, desserts, main, etc) You’re the best Briana ! I love you!
Thank you, Pam! I’m so glad you enjoy the recipes!
HOORAY for you!! Thanks so much for all you do ~ I know there’s alot of behind the scenes stuff that noone sees, but I appreciate it 🙂