These hearty and nutritious gluten-free muffins have a subtle sweetness of maple syrup which makes them a delicious and nutritious breakfast choice for both adults and children filled with the wholesome goodness of apple and oats.
Apples contain antioxidants, vitamin C, fiber, and many other nutrients that can improve heart, brain, and digestive health.
Oats are protein-rich, full of nutrients, vitamins, and minerals and low in fat, crafted to raise your energy levels, and help you lead a healthier lifestyle. Do try our other oats recipes as well
Preheat oven to 375°F.
Line a 12-cup muffin pan cupcake liners, or lightly grease with cooking spray and set aside.
Puree oats in a blender or food processor until they achieve a fine consistency similar to flour.
Add pumpkin pie spice, baking soda, and sea salt in the blender, and pulsate until the mixture is uniformly mixed.
Then use a spoon to toss in the diced apple until the apple is completely coated in the flour mixture. Set aside.
Whisk the eggs, milk, applesauce, maple syrup, coconut oil, and vanilla extract together in a separate, large mixing bowl until evenly mixed.
Fold in the apple mixture in the wet ingredient, and stir until the mixture is just combined.
Divide the batter equally among the 12 cups of muffins. Sprinkle with turbinate sugar on top of each muffin, if you would like.
Bake muffins for 15 to 18 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Remove from the oven and place the muffin tin on a cooling rack to cool.
Trying to serve warm. Or allow the muffins to cool to room temperature, then store up to 3 days in a sealed jar, or freeze for up to 3 months.
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Ingredients
Directions
Preheat oven to 375°F.
Line a 12-cup muffin pan cupcake liners, or lightly grease with cooking spray and set aside.
Puree oats in a blender or food processor until they achieve a fine consistency similar to flour.
Add pumpkin pie spice, baking soda, and sea salt in the blender, and pulsate until the mixture is uniformly mixed.
Then use a spoon to toss in the diced apple until the apple is completely coated in the flour mixture. Set aside.
Whisk the eggs, milk, applesauce, maple syrup, coconut oil, and vanilla extract together in a separate, large mixing bowl until evenly mixed.
Fold in the apple mixture in the wet ingredient, and stir until the mixture is just combined.
Divide the batter equally among the 12 cups of muffins. Sprinkle with turbinate sugar on top of each muffin, if you would like.
Bake muffins for 15 to 18 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Remove from the oven and place the muffin tin on a cooling rack to cool.
Trying to serve warm. Or allow the muffins to cool to room temperature, then store up to 3 days in a sealed jar, or freeze for up to 3 months.