Caramel Apple Oatmeal Muffins

 Inspired by the salted caramel chips at Trader Joe's, we had these muffins for breakfast this morning. Apple and caramel are one of my favorite flavor combinations and apple is my transition food between Summer and Fall. 😋🍎🍂

I was so nervous about how they would turn out, I only baked 6 as a trial. But they were moist, apple-y and sweet, but not too sweet. Next time I'll throw some pecans or walnuts in my half of the batch... 😜

Preheat oven to 425. Grease or place 12 muffin papers into standard sized muffin tin. You may make more or less depending on how full you fill them.

First mix 1/2 cup nonfat plain yogurt with 1/2 teaspoon of baking soda in a small bowl. 

Next grind 1/2 cup of rolled oats in food processor or blender until they have a flour-like consistency. Then pour them into a new mixing bowl.

Add:

1/2 cup white flour

1/2 cup wheat flour

3/8 cup or 6 Tablespoons brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Mix the dry ingredients together. Make a well in the center of the flour mixture.

Grate a cored and quartered apple until you have 1 cup. You don't need to grate it first, but you can if you want.

Add:

1/3 cup melted coconut oil

1 beaten egg

1 teaspoon vanilla

the sour cream/baking soda mixture

Stir until mixed but don't over mix or the muffins will become tough. Stir in grated apple and 1/4-1/3 cup caramel chips.  Gently fold them in, making sure they are both well incorporated.

Spoon into prepared muffin tin. The batter will be very thick.

Bake for 5 minutes at 425. Then turn off the oven and turn temperature to 350. Do not open or remove the muffins from the oven. Just continue to bake for 10-14 minutes, or until a pick inserted in the center comes out clean.

Let cool on wire rack for 5-10 minutes before removing. Continue to cool on rack or enjoy while warm. 😊