Finding a muffin that’s both tasty and sufficiently satisfying that I’ll stop at one isn’t easy. This recipe fits the bill on both counts, packed with flavor, fiber, and healthy nut oils.

I find these muffins pleasantly but not overly dense. However, if you’re turned off by whole wheat baked goods, try using white flour or a blend of white and wheat. The fiber content is still pretty good, thanks to the oats and the apples.

Recipe after the jump.

Ingredients:

• 2 large apples, or enough to make 2 cups of shredded apple after squeezing/straining out juice
• 1 1/2 cups wheat flour
• 1 cup rolled oats
• 1/3 cup brown sugar (not packed)
• 1 1/2 tsp. baking powder
• 1/2 tsp. soda
• 1/2 tsp. salt
• 3/4 tsp. cinnamon
• 1/4 tsp. each of ginger and clove
• 1/4 cup milk
• 2 tbsp Canola oil
• 1 tsp vanilla
• 1 cup plain fat free yogurt
• 1 egg or 1/4 cup egg beaters
• 1/2 cup walnuts

Directions:

1. Grate the apples in a food processor; press out the extra juice and save for another use.
2. Mix together the dry ingredients. Use an electric mixer to blend the wet ingredients.
3. Stir the dry ingredients into the wet, then fold in the apples and 1/2 cup of walnuts.
4. Pour batter into 12-muffin tin, sprayed with Pam or lined.
5. Bake at 400 degrees for about 20 minutes; use a toothpick to test for doneness.

When completely cool, these muffins freeze well. Enjoy with a cup of blueberry tea or your morning coffee.