I have always been an oatmeal lover.

It reminds me of home. I used to love to slow simmer the milk and add the oats and all the flavors, vanilla, cinnamon and then the toppings, ohh the toppings!

So when the people of Avelina Oats contacted me to send me their products I was ecstatic. First, it is a company that is originally from Venezuela (like yours truly) and now they make their products here in the US. And second, it is Oats!

I thought to make a coupe of recipes with their products, one was overnight oats with old-fashioned rolled oats and they turned out delicious!

We devoured a couple of boxes of instant oats, they were by far my favorite – with honey, raisins and almonds! You just place your favorite milk in the microwave for 30 seconds, add the instant rolled oats, stir and voila! A couple of minutes later you will be enjoying your warm and delicious oats (and with no sugar added!).

Then I thought that I had not posted a muffins recipe and since it is already fall, this apple, cinnamon and oats muffins was on the go.

I adapted the recipe from my apple cake.

They turned out perfect.

Moist, sweet, with a hint of cloves and cinnamon and also a hint of vanilla. And let’s not forget the shredded fresh apples and the crunch of the toasted walnuts! Amazing!

The preparation won’t take you more than. 15 minutes. The baking around 20 minutes. The only problem I encountered was not to eat them all!

Here’s the recipe…

Apple, Cinnamon and Oats Muffins with Walnuts

Makes 9 muffins

Ingredients

2 apples, shredded – I used Ambrosia apples

3 small to medium eggs at room temperature

3/4 cup of Brown Sugar Truvia or regular brown sugar

1/2 cup of butter, melted

1 tsp of vanilla extract

1 cup of all-purpose flour

1/2 cup of avelina selecta vanilla instant oats

(If you can’t find Avelina Selecta instant oats, you can replace them with any instant oatmeal)

1 tsp of baking powder

1 tsp of baking soda

1/4 tsp of salt

1 tsp of cinnamon

1/4 tsp of ground cloves

1/2 cup of toasted walnuts, chopped

pinch of ground ginger

2 tbs of old fashioned rolled oats and 2 tbs of walnuts to finish the muffins

Instructions

Preheat the oven to 375° Fahrenheit. Line your muffin pan with muffin papers and grease them with cooking spray.

Place flour, salt, cinnamon, ground cloves, the pinch of ginger, baking powder and baking soda into a medium bowl and whisk or stir until it is all combined.

Place eggs and sugar in the bowl of the mixer and beat until fully mixed and creamy.  Keep whisking an add the melted butter and the vanilla.

Slowly add the flour mixture into the wet ingredients mixture.

Fold in the oats, then the shredded apples and add the toasted walnuts.

Scoop the batter into the the prepared muffin pan, sprinkling oats and walnuts on top.

Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Remove muffins from the oven, cool them for 5 minutes in the pan, then place them on a cooling rack to let them finish cooling completely.