Apple Oat Muffins With Hazelnuts: Soft, Moist and No Refined Sugar

Apple Oat Muffins With Hazelnuts: Soft, Moist and No Refined Sugar

Bygptwork

These apple oat muffins with hazelnuts are soft, moist, and naturally sweet, with no refined sugar at all. The sweetness comes from grated apple, and the oats and toasted hazelnuts give them a hearty bite that makes them perfect for breakfast or an afternoon snack with tea.

They come together in one bowl, take about 10 minutes to mix, and bake in 22 to 25 minutes. Nothing here is hard to find, and the kitchen smells wonderful while they bake.

Time: 10 minutes prep, 25 minutes baking. Makes: 10 to 12 muffins.

Ingredients

  • 2 cups rolled oats (old-fashioned oats)
  • 2 medium apples, peeled and grated (about 1 1/2 cups)
  • 1 cup plain yogurt, unsweetened
  • 2 large eggs
  • 1/4 cup melted butter or mild oil
  • 1/3 cup unsweetened applesauce or 2 mashed ripe bananas
  • 1/2 cup chopped hazelnuts, toasted
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • A pinch of salt

Preparation

  1. Heat the oven. Preheat to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.

  2. Toast the hazelnuts. Place the hazelnuts on a dry pan over medium heat for 3 to 4 minutes until fragrant. Let them cool, then chop roughly.

  3. Grind half the oats. Blend 1 cup of oats into a coarse flour. Keeping the other cup whole gives the muffins a nice texture.

  4. Mix the wet ingredients. In a large bowl, whisk the eggs, yogurt, melted butter, applesauce, and vanilla until smooth.

  5. Add the dry ingredients. Stir in the oat flour, whole oats, baking powder, baking soda, cinnamon, and salt. Mix just until combined.

  6. Fold in the apples and nuts. Add the grated apple and most of the hazelnuts. Let the batter rest for 5 minutes so the oats absorb some of the liquid.

  7. Fill the tin. Spoon the batter into the cups, filling each about three quarters full. Sprinkle the remaining hazelnuts on top.

  8. Bake. Bake for 22 to 25 minutes, until golden and a toothpick comes out clean. Cool in the tin for 5 minutes, then move to a rack.

Tips for the best muffins

Squeeze the grated apple lightly in a clean towel if it looks very juicy. Too much liquid makes the muffins gummy in the middle. A little juice is fine, since it keeps them moist.

Do not overmix. Stir until you no longer see dry patches, then stop. Overmixing makes oat muffins dense instead of tender.

Choose a sweet apple, such as Gala, Fuji, or Honeycrisp, if you want them sweeter. Tart apples like Granny Smith give a fresher, less sweet muffin.

If your apples are not very sweet and you want a bit more sweetness, add one extra mashed ripe banana. It stays refined-sugar-free and makes the crumb even softer.

Variations

  • Nut-free: Swap the hazelnuts for pumpkin seeds or sunflower seeds.
  • Raisin or date: Add 1/3 cup of chopped dates or raisins for extra sweetness.
  • Dairy-free: Use a plant-based yogurt and oil instead of butter.
  • Spiced: Add a pinch of nutmeg or ginger for a cozy fall flavor.
  • Mini muffins: Bake in a mini tin for 12 to 14 minutes.

Storage

Keep the muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Because they are moist, do not stack them while warm.

To freeze, wrap each muffin individually and freeze for up to 3 months. Thaw on the counter for an hour, or warm in the microwave for 20 to 30 seconds.

Frequently asked questions

Can I make these without eggs?

Yes. Replace each egg with 1/4 cup of unsweetened applesauce or one mashed banana. The muffins will be a little denser but still moist and tasty. Let the batter rest 10 minutes before baking.

Are these muffins really sugar-free?

They have no added refined sugar. The sweetness comes from the apples and applesauce. They are lightly sweet, more like a wholesome breakfast muffin than a bakery cupcake.

Can I use quick oats instead of rolled oats?

You can, and the muffins will be a bit softer. Rolled oats give a chewier texture. Do not use steel-cut oats, since they will not soften enough during the short baking time.

Why did my muffins turn out dense?

Usually it is overmixing, or too much liquid from the apples. Mix gently, squeeze very juicy apples lightly, and check that your baking powder is fresh. Those three fixes solve most problems.

Can I use another nut?

Absolutely. Walnuts, almonds, or pecans all work well. Toast them first for the best flavor, and chop them small so they spread evenly through the batter.

Can I make the batter ahead?

You can mix it the night before and keep it covered in the refrigerator. The oats will absorb more liquid, so add a spoonful of milk if it looks too thick before baking.

Soft, warm, and full of apple and toasted hazelnut, these muffins are an easy way to start the day. Make a batch this weekend and keep a few in the freezer for busy mornings.