YIELDS:12 servings
TOTAL TIME:hours 40 mins


nonstick cooking spray
2 1/2 c. old-fashioned oats
1/2 tsp. freshly grated nutmeg
1/2 tsp. ground cinnamon
1/2 tsp. Kosher salt
1/2 tsp. baking powder
1 c. pecans, roughly chopped
1/4 c. olive oil
1/3 c. honey, warmed
2 large eggs
1 tsp. pure vanilla extract
3/4 c. unsweetened almond milk
2 Granny Smith apples, peeled and finely diced (2 cups total)


  1. Eat oven to 375°F. Line a 12-cup muffin pan with cupcake liners and lightly coat with cooking spray. 
  2. Pulse 1 cup oats in a food processor until very fine (should resemble coarsely milled flour); place in a large bowl. Whisk in nutmeg, cinnamon, salt, and baking powder. Stir in half of pecans. 
  3. In a medium bowl, whisk together oil and honey, then whisk in eggs, vanilla, and almond milk. Add wet ingredients to dry ones and mix to combine, then fold in apples and remaining 11⁄2 cups oats.
  4. Divide batter among liners (about a heaping 1⁄4 cup each) and top with remaining pecans. Bake until tops no longer look shiny, 20 to 25 minutes.

NUTRITION (per muffin): 941kJ (225 cal), 4 g protein, 24 g carb, 3 g fibre, 11 g sugars (7.5 g added sugars), 13.5 g fat (1.5 g sat fat), 31 mg cholesterol, 125 mg sodium

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