Apple Oatmeal Muffins
You will not believe these beauties are healthy apple oatmeal muffins that are gluten-free, dairy-free and refined sugar-free. They are soft, tender and moist. So easy to prepare and they taste heavenly autumn in every single bite. Do try!
Servings: 16 muffins
Ingredients
The Crumble
- ½ cup instant oats (45 g)
- ¼ cup walnuts (25 g), chopped
- 3 tablespoon coconut oil (30 g), solid
- 2 tablespoon coconut sugar
- ½ teaspoon cinnamon powder
- pinch of salt
Dry Ingredients
- 2 cup oat flour (260 g)
- ½ cup almond flour (65 g)
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoon cinnamon powder
- ⅛ teaspoon nutmeg powder
Wet Ingredients
- ½ cup unsweetened rice milk (125 ml)
- ½ tablespoon apple vinegar
- 1 cup applesauce (260 g)
- ½ cup honey (160 g)
- 2 eggs , room temperature
- 1 teaspoon vanilla extract
- zest of 1 clementine
- 2 apples , peeled, cored and diced
Instructions
The Crumble
- Add all of the crumble ingredients into a bowl and mix everything well using a fork. Keep in the fridge until needed later.
Dry Ingredients
- Add all of dry ingredients into a bowl and mix everything well using a spoon. Set aside.
Wet Ingredients
- Add all of wet ingredients, except for the apples, into another bowl and mix everything well using a whisk.
Assembling
- Add ½ of dry ingredients into wet and whisk until there's no lumps. Add the rest and continue whisking. Finally add in diced apples and fold everything together with a spatula.
- Spray muffin pans with some oil. Using an ice cream scoop, divide the batter evenly to make 16 muffins. Sprinkle the crumbles on top.
- Bake in a preheated oven at 350ºF (175ºC) for 25 minutes or until you insert a wooden skewer in and it comes out dry. Remove from the oven and leave for 5 minutes.
- Run an offset spatula or a knife all around the muffins to help loosen them up. Remove from the pans and cool completely. Enjoy!
How To Store
- These are best consumed the day of baking. The crumble will lose its crunchiness if the muffins are kept longer. They will still taste amazing though.
- Keep in airtight container at room temperature.
- To Freeze: Wrap each muffin individually with a cling film, place in a ziploc bag and into the freezer up to 2 months.
- To Defrost: Defrost at room temperature.
Nutrition
Serving: 1muffin | Calories: 199kcal | Carbohydrates: 28.1g | Protein: 4.7g | Fat: 7.1g | Sodium: 82.8mg | Potassium: 39mg | Fiber: 3.3g | Sugar: 14g
