Jumbo Apple Oatmeal Muffins

These jumbo Apple Oatmeal Muffins are vegan and full of roasted apple chunks and apple compote. A bit of extra flavour and nutrition from @nakednutrition Pumpkin Spice #NakedShake up the ante, making these a great option for a lazy Sunday morning as well as a grab and go breakfast mid week.

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Muffins are such a perfect anytime food. I remember having them as breakfasts or snacks when I was in school, or for a quick energy boost after swimming lessons. They're also a great way to incorporate all those bits and bobs of baking pantry items into a portable snack. Knowing I have work on Sunday mornings, I wanted to make something for the team to enjoy after we wrapped things up and we went on our day. I had a few lonely apples in the fridge and a handful of oats and oat milk which I used as my starting point, and thought adding some of the Pumpkin Spice Naked Shake would be a great idea as well - after all, why wouldn't I add some functional nutrition and extra flavour when I can? 

The best apple muffins I had contained chunks of tender apple inside them, but weren't soggy or dense. To try and recreate that, I opted for a dual approach: a cheater apple compote for moisture and roasted apples for texture. The result was exactly what I wanted - lightly sweet and spiced, a perfect smattering of apple chunks and a hint of nuttiness and texture from the oats. This will be staying on my rotation, especially during the fall when bags of apples appear in our cellar!

Jumbo Apple Oatmeal Muffins

Makes 5-6

2 large apples, peeled, diced and divided

1 tbsp maple syrup

1/4 cup apple juice

1/3 cup canola oil

1/2 cup milk of choice (I used oat milk)

2 scoops Naked Shake Pumpkin Spice protein powder (or vanilla, add extra cinnamon and cloves)

1/4 tsp nutmeg

2 tsp vanilla

1/4 cup dark brown sugar

1 1/4 cups whole wheat flour

1/2 cup quick cooking oats

1/2 tsp salt

2 tsp baking powder

raw sugar, for topping

1. Heat the oven to 400F and line a baking pan with SilPat or parchment.
2. Place half the diced apple on the sheet in one layer. Roast for 10 minutes, until just beginning to brown and get soft. Transfer to a bowl and toss with maple syrup. Set aside.
3. Reduce the oven temperature to 350F and grease a jumbo muffin pan.
4. Place the other half of the apples in a large, microwave safe bowl with the apple juice and microwave until apples are tender, about 5-7 minutes. Mash lightly with a fork.
5. Add the oil, milk, Naked Shake, nutmeg, vanilla and sugar and mix thoroughly.
6. Stir in the flour, oats, salt and baking powder until just combined. Fold in the roasted apple mixture.
7. Scoop into the muffin tins and sprinkle with raw sugar.
8. Bake for 35-40 minutes, until they test done with a toothpick.
9. Remove from pan and cool on a wire rack.