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!
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup instant oats ((45 g))
- 1/4 cup walnuts ((25 g), chopped)
- 3 tbsp coconut oil ((30 g), solid)
- 2 tbsp coconut sugar
- 1/2 tsp cinnamon powder
- pinch of salt
- 2 cup oat flour ((260 g))
- 1/2 cup almond flour ((65 g))
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp cinnamon powder
- 1/8 tsp nutmeg powder
- 1/2 cup unsweetened rice milk ((125 ml))
- 1/2 tbsp apple vinegar
- 1 cup applesauce ((260 g))
- 1/2 cup honey ((160 g))
- 2 eggs (, room temperature)
- 1 tsp vanilla extract
- zest of 1 clementine
- 2 apples (, peeled, cored and diced)
Instructions
- 1
Add all of the crumble ingredients into a bowl and mix everything well using a fork. Keep in the fridge until needed later.
- 2
Add all of dry ingredients into a bowl and mix everything well using a spoon. Set aside.
- 3
Add all of wet ingredients, except for the apples, into another bowl and mix everything well using a whisk.
- 4
Add 1/2 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.
- 5
Spray muffin pans with some oil. Using an ice cream scoop, divide the batter evenly to make 16 muffins. Sprinkle the crumbles on top.
- 6
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.
- 7
Run an offset spatula or a knife all around the muffins to help loosen them up. Remove from the pans and cool completely. Enjoy!
- 8
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.
- 9
Keep in airtight container at room temperature.
- 10
To Freeze: Wrap each muffin individually with a cling film, place in a ziploc bag and into the freezer up to 2 months.
- 11
To Defrost: Defrost at room temperature.