These delicious and healthy oatmeal-based apple cinnamon muffins are great for meal prep. They're fiber-rich, vegan, gluten-free, oil-free, and made without added sugar.
- 3 cups diced apples (I used Fuji apples)
- 2 cups rolled oats, divided
- 1/4 cup ground flaxseeds
- 2 tsp ground cinnamon
- 1 tsp fresh grated ginger root
- 1/2 cup unsweetened apple sauce
- 1/2 cup Simple Homemade Date Syrup
- 1 cup unsweetened plain plant-based milk (I used soymilk)
- 1/4 cup chopped walnuts
- pinch of salt
- pinch of ground clove or cardamom (optional)
Preheat the oven to 350 F (175 C).
Grind 1/2 cup rolled oats in a mini blender and add to a large mixing bowl with remaining oats, ground flaxseeds, cinnamon, and a pinch of salt. If using the optional ground cloves or cardamom, be sure to add that as well. Combine these dry ingredients with a whisk or large spoon.
Add remaining ingredients and stir until well combined.
Carefully spoon the muffin mixture into a silicone (nonstick) muffin tin or 8x8 or 9x9 square parchment-lined baking pan.
Bake at 350 F (175 C) for 35 to 40 minutes.
This recipe makes 12 standard-size muffins or 4 servings of 3 muffins. After these apple cinnamon oat muffins have cooled to room temperature, you can store leftovers in a covered container in the refrigerator for up to 4 days or in the freezer for up to 4 months. To reheat from frozen, microwave uncovered at reduced power for 90 seconds. If still cold, microwave at full power for 30 seconds.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
Keywords: apple cinnamon oatmeal muffins, apple oat muffins, cinnamon oatmeal muffins, gluten free, nut free, oil free, no oil, healthy vegan recipes, meal prep, daniel fast recipes