Happy September everyone! We are swiftly approaching my absolute favorite time of year. I really love fall! Everything about it! The clothes, the food, the weather....there is really nothing better as far as I'm concerned. I'm ready to use pumpkin, apples and cinnamon in everything I cook and to be cozy in hoodies and blankets on cool evenings. (I am anything but a summer person...I hate the heat!)

I made these delicious muffins yesterday and they made my house smell perfectly fall-like, and tasted amazing too. You could eat these for breakfast, mid-afternoon snack, or just anytime. They call for applesauce and a smaller than normal amount of brown sugar, so they aren't overly sweet. The Greek yogurt makes them very moist with the bonus of all that added protein, not to mention the amazing fiber content to keep you full longer.


I hope you give these little muffins a try. They are really very good! Here's what you'll need:

Note my bottle of awesome vanilla from Mexico! Gotta love grandparents who take trips and bring back goodies!

Apple Oat Muffins

Prep Time: 10 min. | Bake Time: 20 min. | Yields 12 muffins

Instructions:
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 cup old fashioned rolled oats
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
pinch of salt
1 large egg
1/2 cup unsweetened applesauce
1 cup plain Greek yogurt
1/4 cup brown sugar
1 tsp. vanilla extract
1 apple, peeled, cored, and grated

Preparation Instructions:
Preheat oven to 350 degrees. Prepare a muffin tin by spraying with nonstick cooking spray or smearing butter. Do yourself a favor and do not use muffin papers for this one. I learned a lesson with this one. The muffins stick amazingly well to the papers. Set pan aside.

In a large bowl, combine both flours, oats, baking powder, baking soda, cinnamon and salt. Set aside.

In a medium bowl, combine egg, applesauce, yogurt, brown sugar, vanilla extract and apple until well mixed. Add wet ingredients to dry ingredients, mixing gently until just combined.

Divide batter evenly among the 12 muffins cups, filling almost to the top. Add a sprinkle of oats to the top, if desired.

Bake for 20-22 minutes, or until top is firm to the touch and a toothpick inserted into the center comes out clean. Allow muffins to cool in pan for approximately 10 minutes before transferring to a wire rack to cool completely. Enjoy!


Nutrition Facts: 12 servings
     Calories: 106
     Fat: 1 g
     Carbs: 19.5 g
     Fiber: 2 g
     Sugar: 6 g
     Protein: 4.5 g