Apple Cinnamon Muffins
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.
Servings: 4
Calories: 393kcal
Equipment
Ingredients
- 3 cups diced apples I used Fuji apples
- 2 cups rolled oats divided
- ¼ cup ground flaxseeds
- 2 tsp ground cinnamon
- 1 tsp fresh grated ginger root
- ½ cup unsweetened apple sauce
- ½ cup Simple Homemade Date Syrup
- 1 cup unsweetened plain plant-based milk I used soymilk
- ¼ cup chopped walnuts
- pinch of salt
- pinch of ground clove or cardamom optional
Instructions
- Preheat the oven to 350 F (175 C).
- Grind ½ 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.
Notes
- Equipment: Mini blender (to grind oats) and silicone muffin pan (or 8x8 or 9x9 parchment lined baking pan.
- Yield: This recipe makes 12 standard-size muffins or 4 servings of 3 muffins.
- Leftovers/Meal Prep: 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.
Nutrition
Calories: 393kcal | Carbohydrates: 61g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Sodium: 74mg | Potassium: 525mg | Fiber: 12g | Sugar: 19g | Vitamin A: 191IU | Vitamin C: 5mg | Calcium: 145mg | Iron: 3mg
