These are the perfect muffin for the fall season! They are hearty, delicious, not too sweet, and loaded with apple goodness! I recommend serving them with some a spread of almond butter or something of the sorts. The recipe calls for apple sauce. If you are up for it, I highly suggest making your own. I love making a big batch, canning it (or freezing works well too), and then always having it on hand for baking needs. The apple sauce helps to keep the muffins moist and sweet without needing tons of oil or sugar.
Wishing you all happy baking this apple season, friends!
– 1 cup flour (spelt or white is recommended)
– 1 cup whole oats ground into a flour
– 2 tsp baking powder
– 1 tsp baking soda
– 1 tsp cinnamon
– ½ tsp sea salt
– ¼ cup maple syrup
– 1/3 cup raw cane sugar
– 1/3 cup apple sauce
– 2 large pasture raised eggs
– 1/3 cup coconut oil (softened)
– 3/4 cup finely chopped apple
– Optional: raisins or dates
– Preheat oven to 350oF (convection preferably)
– Grind oats in a blender or food processor until you reach a fine flour like consistency
– Place all dry ingredients (including oat flour) into a large bowl and mix until well incorporated
– Place all wet ingredients into a separate bowl and mix until well incorporated (feel free to place in a blender and mix this way to help ensure ingredients are well incorporated!)
– Add wet to dry and mix until just incorporated – do not over mix!
– Fold in apples and raisins/ dates if using
– Place into prepared muffin tins
– Sprinkle with whole oats and a pinch of cinnamon if desired
– Bake for 15-18 minutes. You will know they are finished when you touch the top of a muffin and it lightly springs back to you. Or try the fork test by inserting a clean fork into a muffin top. The fork should come out fairly dry!
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