Whip up these nutrient-rich Apple-Oatmeal Muffins from mother-daughter duo Tracy and Terry Paulding of Paulding & Company, a full catering kitchen in San Francisco. Some steps can be done the night before to cut down on time spent preparing the batter in the morning before baking. (Note: The muffin recipe is based on the oats absorbing the buttermilk and swelling, which thickens the batter so the muffins react properly when they bake. This process needs at least an hour, which is why preparing it the night before is recommended.)

Servings: 12


2 cups buttermilk

1 cup old-fashioned rolled oats

2 large eggs

1/3 cup (packed) dark brown sugar

1 unpeeled medium size tart apple such as a pippin or granny smith, grated (or optional flavor additions below)

1 cup whole wheat flour OR 1 cup gluten-free flour

2/3 cup unbleached flour OR 2/3 cup almond flour, if making gluten-free muffins

1 tsp. baking soda 2 tsp. baking powder 3/4 tsp. salt  


1. In a large bowl, combine buttermilk, oats, eggs, sugar, apple, your choice of optional flavor additions below. This may be done the night before, and refrigerated.  

2. Combine flours, baking soda, baking powder and salt.  Sift. Set aside until morning.  

3. In the morning, preheat oven to 375°F. Grease a 12 muffin tin very well, or line it with paper muffin.

4. Fold sifted dry ingredients gently into buttermilk mixture until just combined. Do not over-mix.

5. Fill muffin tins. Bake 25 – 30 minutes, until brown and fragrant. Loosen from tins immediately.

Note: These muffins keep well for several days, and can be frozen.

Nutrition info per muffin: 140 calories, 1.7 g fat, 26 g carbs, 1.6 g fiber, 7.6 g sugar, 5 g protein

Optional flavor additions:

1 cup fresh blueberries, plus grated zest of 1 orange or lemon

2/3 cup raisins and 1/2 cup chopped walnuts

1 cup fresh cranberries and add 1/3 cup white sugar

2/3 cup dried cherries or cranberries and 1/2 cup chopped pecans