Apple Oat Muffins

Apple Oat Muffins

I don’t bake muffins often, but when I do, I try to make them healthy and have them on hand for an easy breakfast or a snack. My issue with muffins is that they often resemble mini-cakes, packed with sugar and fat. To some extent, this can’t be avoided if you wish to eat a muffin that doesn’t resemble a hockey puck or bird food.

But I adjust, reducing some of the sugar and fat and adding healthy grains or cereals, fruit and nuts to the batter. I also add grated fruit, which is a key ingredient for natural sweetness and moisture.

Grated apple is the star of this recipe, which also includes raisins, chopped nuts and oats for extra fiber. As muffins go, they are reasonably healthy, while sufficiently naughty to indulge a craving for something moist and sweet. You can tweak this recipe if you like — just make sure to follow the ratios. In place of apple, try adding grated carrot, zucchini or pear; and bran can be substituted for the oats. There’s no need to peel the fruit. The nutrients in the skin add a little extra healthy boost — I’ll take my small victories where I can.

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Lynda Balslev is the co-author of “Almonds: Recipes, History, Culture” (Gibbs Smith, 2014). Contact her at TasteFood, c/o Andrews McMeel Syndication, 1130 Walnut St., Kansas City, MO 64106, or send email to tastefood@tastefoodblog.com. Or visit the TasteFood blog at tastefoodblog.com.

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