At The Corner of Happy And Harried

A slice of my commonly uncommon life

Oat Flour Apple Muffins

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Oat Flour & Brown Sugar Apple Muffins

There is this whole world of healthy and alternative food recipes out there which espouses the virtue of getting rid of processed food and food ingredients. There are any number of products to take their place – quinoa, chia seeds, flaxseed, acai berries and what not. I am always late hopping on to the bandwagon. That may be because I think that our traditional Indian diet consisting of pulses, legumes and vegetables are relatively healthy, providing me with the liberty to indulge every now and then.

But all said, I am a food blogger too and blogging has opened my eyes to infinite possibilities. I have been experimenting a lot with muffins lately, you know, the regular kind. Then I tried some whole wheat recipes but none of them turned out blog-worthy. Then I went on to oat muffins, made with oat flour and nothing else. And guess what? They were so good. Not at all like regular muffins. Actually, my suggestion is to stay away from healthy recipes that claim to be just like the regular ones. Healthy should taste healthy, and as a result, different.

Oat Flour Apple Muffins

These muffins were just that. Different, but in a really good way. I pulsed regular oats in my blender to make oat flour. From here on, the recipe was loosely based on a regular muffin recipe. You mix the dry and wet ingredients separately, combine them and bake the muffins.

Oat flour muffins do tend to deflate slightly once out of the oven. They are lighter and have a slightly crumbly, almost delicate texture. The batter is not as thick as a regular muffin batter. It is not very runny either, it is kind of like thick oatmeal. If you feel your batter is too runny, add a small handful of oats in it, that should take care of it.

Oat Flour

I feel I need to tweak this recipe in terms of its texture, but the flavor was spot-on. Next time, I might reduce the liquid a little bit or add a little extra flour. If you follow the current recipe below, you should end up with muffins like in the photos – soft, fluffy and with a lovely nutty flavor from the oat flour. And the apples are rather lovely along with the oats and brown sugar flavors.

Speaking of photos, if you follow my blog regularly, you might notice something ‘amiss’ with the photographs as well. I am trying to experiment with dark food photography. I cannot stress enough how much I admire those who can pull it off effortlessly and so elegantly. What do y’all think? I am still undecided, and might go back to my old bright and cheery self soon!

Apple Oat Flour Muffins With Brown Sugar

OAT FLOUR APPLE MUFFINS

You will need: (Makes 10 slightly small cupcake size muffins)

  • Oil – 1/2 cup
  • Buttermilk – 1/3 – 1/2 cup (I used 1/2 cup and added 1/4 cup regular oats in the end, you can start with 13 cup instead and see how the batter turns out)
  • Brown sugar – 1/2 cup
  • Vanilla extract – 1 tsp
  • Egg – 1, large
  • Apple – 1, peeled and chopped into small pieces
  • Oat flour – 1 1/2 cups (made by pulsing around 2 loosely packed cups of quick-cooking oats)
  • Baking powder – 2 tsp
  • Baking soda – 1/2 tsp
  • Salt – 1/2 tsp
  • Cinnamon or cardamom powder – 1/2 tsp, optional (I didn’t use it; didn’t miss it either)
  • Oats – 1/4 cup (if needed)

Ingredients For Apple Oat Flour Muffins

How to:

  • Pre-heat the oven to 375 deg.F and line a cupcake pan with paper liners.
  • In a mixing bowl, beat the oil, buttermilk, brown sugar, vanilla extract and egg with a whisk. Add the apple pieces and combine well.
  • In another smaller bowl, mix the dry ingredients together (oat flour to cinnamon/cardamom powder, as listed above). Add this to the wet ingredients and mix till just combined. (Add some regular oats if the batter seems too runny. Add a few teaspoons of milk or buttermilk if it is too thick. The consistency should be just slightly runny, like cooked oats.)
  • Pour batter into the cupcake pan and bake for 15-20 minutes or till the muffins pass the toothpick test.
  • Cool in pan for 5 minutes, remove and cool completely on a wire rack. The muffins keep well in an airtight container for a day and in the refrigerator after that.

Notes:

  • Whenever a recipe calls for buttermilk, I use half milk and half lightly whipped yogurt. You can also use milk with a few teaspoons of lemon juice or white vinegar mixed in. But it will give the baked goods a subtle lemon/vinegar flavor. So I usually go with the milk and yogurt combo.

Apple Oat Flour Muffins

I suggest you double or even triple the ingredients. The muffins are smaller because they do not rise as much. Also the oat flour makes them very light. You can eat these muffins for a healthy breakfast, and you will need at least 3 per person.

What is your take on alternative baking ingredients? Do share.

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Comments

  1. I tweaked this recipe like crazy lol I’m not even sure if its really the same recipe but I still wanted to say this was a good base!
    here are my changes:
    Oil – 1/2 cup(replaced with 1/4 cup apple sauce+1/8 cup sweet potato puree)
    Buttermilk – 1/3 – 1/2 cup (didnt have milk so replaced with 1 tbsp lime juice+1/4 cup sour cream full fat, and filled a measuring cup to 1/2 c with water let sit for 10 minutes)
    Brown sugar – 1/2 cup(2 tbsp+pinch powdered stevia leaf+2 tbsp sweet potato puree)
    Vanilla extract – 1 tsp(didnt have it so I left it out, but put about 1/2-1 tbsp date paste)
    Egg – 1, large(1/4 cup sweet potato puree)
    Apple – 1, peeled and chopped into small pieces(only had half an apple)
    Oat flour – 1 1/2 cups (made by pulsing around 2 loosely packed cups of quick-cooking oats)
    Baking powder – 2 tsp
    Baking soda – 1/2 tsp
    Salt – 1/2 tsp(only a pinch of sea salt)
    Cinnamon or cardamom powder – 1/2 tsp(the apple sauce had cinnamon+1/2 tsp cinnamon+2 sprinkles ginger+1/16-1/8 tsp nutmeg+1/16 tsp clove powder)
    then I baked them in a 24 mini muffin pan
    was super good and next time I will make sure to have vanilla because I miss it a bit theyre not as bright also next time I will use a regular or jumbo muffin pan just because

    Reply

  10. Oat and apple muffins, yummy combo! Your photos look stunning, Anjana. I think that you have mastered the art of dark food photography well!

    Reply

  11. These look delicious and healthy which are what muffins are supposed to be! My cousins brought boxes of apples from an apple farm they work on, so I am on the look for apple recipes, will be trying these soon 🙂

    Reply

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