Apple-Oat Muffins with Cranberries & Pecans
Serves: Makes 12 muffins
  • 2 cups grated apple (about 2 medium-large apples)
  • 1 ½ cups all-purpose flour
  • 1 cup rolled oats
  • ½ cup dark brown sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ⅔ cup toasted pecans, chopped
  • ⅔ cup dried cranberries (or raisins)
  • 1 cup plain yogurt
  • 2 eggs
  • ¼ cup milk
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  1. Heat the oven to 375 degrees, and move the oven rack to the middle position.
  2. Take a small handful of grated apple, squeeze it over the sink until most of the liquid is gone, and then place it in a clean bowl. Repeat with the rest of the grated apple.
  3. In a medium bowl, combine the flour, oats, brown sugar, baking powder, baking soda, and salt. Add spices and stir to incorporate, then add the pecans and dried cranberries and stir again.
  4. In a large bowl, whisk together the yogurt, eggs, milk, oil, and vanilla. Add the grated apple, and stir until well combined. Pour dry ingredients into the wet ingredients and stir until just incorporated.
  5. Divide the batter evenly into a 12-cup muffin tin coated with nonstick cooking spray. Bake until golden brown, 25 to 30 minutes. Allow muffins to cool for 5 minutes before removing them from the tins.
  6. Enjoy warm, or allow to cool completely and store in tupperware or ziploc bags for up to a week.
Recipe by Three Many Cooks at