I’ve had a trying week, or actually, a trying month. I could outline all of the doctor visits I’ve had lately but I don’t really want to relive it all right now. Nothing serious is wrong, I more than likely have GERD/Acid Reflux, which is better than thinking something was wrong with my heart. Still, this is a big deal for me. They say lifestyle changes can help but how horrible to have to cut out some of your favorite foods just to feel normal? I feel like not only is it impacting my health but it is impacting hobbies and things I feel passionate about and love doing, such as this blog and food photography. I feel defeated, sad and most importantly, angry!
I think the hardest part is learning about what I can and can’t eat. Apparently there are different food triggers for everyone and I’m having a hard time differentiating what my stomach isn’t agreeing with because I feel pain almost constantly. I’m also trying to watch my sodium intake so I made these apple muffins for that reason. Also, apples and cinnamon help with reflux so it seemed like a good idea at the time.
I made a regular batch of these; we ate half of them right away and froze the other half for mornings when I can’t be bothered to make anything else. They are easy to pop into the microwave and heat up for a nice breakfast with some yogurt. In fact, that is what I had for breakfast this morning!
Apple Oat Muffins
Prep Time: 20 min
Cook Time: 25 min
Total Time: 45 min
For this recipe I left the skins of the apples on because there is a lot of nutritional value in the skins of fruits. After this was baked I didn't even notice the skin! Of course, you can peel them if you wish!
1/2 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup oats
1 cup coconut milk
1/2 cup granulated sugar
2 Tbsp vegetable oil
1 large egg
1 cup apples, cored and chopped
Preheat oven to 350 degrees.
Place muffin wrappers in tins or lightly grease the tins (you can also use non-stick cooking spray)
In a large bowl, combine flours, cinnamon, baking powder, baking soda, salt and oats.
In a separate bowl, beat the coconut milk, sugar, oil and egg together. Combine with the dry mixture and fold in the chopped apples.
Scoop into muffin tins and bake for 18-25 minutes or until a toothpick comes out clean after inserting into the center.