Apple Cinnamon Oatmeal Muffins

2014 has been nothing short of an amazing year so far. It's been a while since I've posted anything so here's a brief update on what's happened in my life since December:

• I discovered that my kitchen is not big enough for all of my cooking dreams and messes
• I got a new job!
• I met an amazing group of people that have shown me that work can actually be fun and enjoyable
• I discovered this guys wisdom: Jarrid Wilson
• I gave up meat for a month
• I gave my wardrobe a complete makeover
• I oddly grew to enjoy baking despite my dislike for baked goods
• I learned plenty of pointless information about geology
• I applied for graduation!

That just about sums it up. Working a Monday through Friday, 8:30-5:00, job has forced me to meal plan. I've always been good at planning out my lunches and dinners for the week but breakfast has always been a struggle for me, especially because I am not the biggest fan of breakfast foods. My options are limited and so is my morning time.

This past week a friend of mine made these muffins. I, however, do not like blueberries. At all. Especially in muffins. So I decided to change up the recipe a bit and sub in a few other ingredients for the blueberries. I can't even explain just how amazing these muffins smelled while they were baking. The apples add moisture to the muffin and keep them from drying out while the sugar on top gives them a nice added crunch.

Yield: 12 muffins

• 1 1/2 cups quick cooking oats
• 1 cup unsweetened vanilla almond milk
• 1/2 cup packed brown sugar
• 2 tbsp honey
• 1/2 cup cinnamon applesauce
• 2 egg whites
• 1 tbsp vegetable oil
• 1 tsp pure vanilla extract
• 1/2 cup whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp apple pie spice
• 1/2 tsp cinnamon
• 1 apple (diced)
• Sugar in the raw for garnish

Preheat oven to 400°. Line a muffin tin with liners and lightly spray with cooking spray.

Place oats in a food processor and pulse until coarsely ground. Place oats in a small bowl with almond milk, mix, and let soak for 30 minutes. In a medium bowl combine brown sugar, honey, applesauce, egg whites, oil, and vanilla; mix well. In another small bowl, combine dry ingredients and whisk. 

Combine soaked oats with other wet ingredients and mix. Slowly add dry ingredients and mix until incorporated. Fold in apples. Add 2 heaping tablespoons of batter to each liner and sprinkle with sugar in the raw; bake for 24-26 minutes or until a toothpick comes out clean. 

Per muffin: 123 calories, 2g fat, 14.5g sugar, 2g protein