Description
Delicious and healthy oatmeal muffins made with rolled oats, almond flour, and natural sweeteners. These muffins are quick to prepare and perfect for a wholesome breakfast or snack.
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: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a bowl, combine the rolled oats, almond flour, baking soda, and cinnamon, ensuring they are evenly distributed.
- Mix Wet Ingredients: In another bowl, whisk together the applesauce, egg, maple syrup, and vanilla extract until the mixture is smooth and homogenous.
- Combine Mixtures: Stir the wet ingredients into the dry ingredients carefully until just combined, avoiding overmixing to keep the muffins tender.
- Fill Muffin Tin: Spoon the batter into the muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake: Bake the muffins for 15-20 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely before serving.
Notes
- Use gluten-free oats if you require a gluten-free option.
- Almond flour can be substituted with coconut flour, but use less as it absorbs more moisture.
- These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
- For a vegan version, substitute the egg with a flax or chia egg.
- Adding nuts or dried fruits can enhance flavor and texture.
