Whole Wheat Oatmeal Apple Muffins



I have, finally, found a cure for what is known around here as the bewitching hour. You know what I mean… that time of day when tears are flowing (mostly yours), dinner is but a wish and a dream, husband is miles away, and house looks like a daycare threw up. Yes, I have found a solution for this trying time. What is it?



I lamented a while ago how hard it was to make dinner with a screaming toddler thrashing around my ankles. A friend remarked, “I give mine a muffin! He’s happy!” {thanks, Megan!}

Not one to believe in magical cures, I delayed in trying this. But when I did…WOWZAS!! It works! I make mine into “mini” muffins, which, along with the purpose of tantrum-squashing, can be used for the following:

  • pleasantly easy breakfast, with a scrambled egg on the side
  • small snack with coffee
  • breakfast for the hubby on the road
  • dessert for kiddos after meals!

I have tweaked my recipe from the cookbook “Food Allergy Mama’s Baking Book.” This book has been really helpful for me, although it’s not very “healthy,” so I have adapted it a bit. (Where she uses margarine, I use palm oil shortening or coconut oil; I use whole-wheat flour in place of white, and coconut milk in place of place of soy…)

But I really loved her recipe for “Apple Muffins,” which advertised chunky apple texture in the muffin tops so I tweaked it a bit to get the following. They’re really hearty, and so yummy!



  • 4T palm shortening, dairy-free butter, or coconut oil, melted
  • 1/2 c unsweetened applesauce
  • 1 c coconut milk
  • 1 1/2 c whole wheat flour
  • 1/2 c regular oats (sorry…not pictured!)
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/3 c sugar
  • 1 1/2 cups diced, peeled apples (about 2 apples…I have used green Granny Smith and sweeter red apples, and I actually prefer the green apples!)
  • Topping: cinnamon and sugar


In mixer, combine melted oil, applesauce and coconut milk. In separate bowl, combine remaining dry ingredients. Add the dry ingredients to the wet ones, and stir by hand just until combined. Then add the chopped apples, being careful not to overmix.

I made mini-muffins, so I made sure to dice the apples pretty finely:


Grease your muffin tins (or use liners) and scoop batter into the cups. Sprinkle with cinnamon and sugar mixture and bake at 375 degrees. For mini-muffins, bake for 10-12 minutes. For regular, test at 20 minutes for doneness.

I cool mine completely and put them directly in the freezer, then take one out to thaw before I want to use it. (Or, if I’m feeling like a really bad girl, I zap em in that cancer-radiating microwave for 10 seconds each. 🙂



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