Whole Wheat Apple and Oat Muffins

Instructions

• 1

  Whisk the oats, applesauce, milk, egg, vanilla and butter together.

• 2

  Place the sugar, flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt in a large bowl and stir to combine.

• 3

  Add the oat mixture to the dry ingredients and stir until just combined, then fold in the apple.

• 4

  Insert the wire rack in the bottom position. Set the oven to Bake, Convection, 330°F, for 20 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 5

  Line 2 x standard 6-cup muffin pans with paper liners. Divide the batter evenly among the liners.

• 6

  Once preheated, place one of the pans in the oven and cook for 20 minutes. Halfway through cooking, rotate the pan and continue cooking.

• 7

  The muffins are ready when a skewer inserted into the center comes out clean. If not, cook them a little longer.

  Tip: Don’t insert the skewer into any of the cracks as this will give an inaccurate reading.
• 8

  Stand in the pan for 10 minutes, then transfer to a wire rack to cool. Repeat with the remaining muffins.

• 9

  Muffins will keep in an airtight container for up to 3 days at room temperature or frozen for up to 3 months.