Description
Delicious and healthy Oatmeal Muffins made with rolled oats, almond flour, and naturally sweetened with applesauce and maple syrup. These muffins are perfect for a quick breakfast or a wholesome snack, offering a moist texture and a hint of cinnamon flavor.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
Wet Ingredients
- 1/2 cup applesauce
- 1 egg
- 1/4 cup maple syrup
- 1/4 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine rolled oats, almond flour, baking soda, and cinnamon. Stir these together until evenly distributed.
- Whisk Wet Ingredients: In a separate bowl, whisk together applesauce, egg, maple syrup, and vanilla extract until the mixture is smooth and well blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl of dry ingredients, stirring gently until just combined to form a thick batter.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising during baking.
- Bake the Muffins: Place the muffin tin in the oven and bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool Muffins: Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This helps prevent them from breaking apart.
Notes
- Use paper liners or grease the muffin tin to prevent sticking.
- For extra flavor, add chopped nuts or raisins to the batter.
- Make sure not to overmix the batter to keep the muffins tender.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- These muffins are naturally gluten-free if certified gluten-free oats are used.
