Description
These wholesome oatmeal muffins are a quick and nutritious treat, combining the nutty flavor of almond flour with hearty rolled oats and natural sweetness from apple sauce and maple syrup. Perfect for a healthy breakfast or snack, they’re easy to make and naturally gluten-free.
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 your oven to 350°F (175°C) and line a muffin tin with paper liners to prepare it for the batter.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, almond flour, baking soda, and cinnamon. Mix well to distribute all the dry ingredients evenly.
- Mix Wet Ingredients: In another bowl, whisk together the applesauce, egg, maple syrup, and vanilla extract until smooth and combined.
- Combine Wet and Dry: Gradually stir the wet ingredients into the dry ingredients until just combined, being careful not to overmix to keep the muffins tender.
- Fill Muffin Tin: Spoon the batter into the lined muffin tin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Ensure not to overmix the batter to keep the muffins light and fluffy.
- You can substitute almond flour with another gluten-free flour if desired.
- for a vegan version, replace the egg with a flax egg or chia egg and ensure the maple syrup is pure.
- Store muffins in an airtight container for up to 3 days or freeze for longer storage.
- Add nuts, seeds, or dried fruits for extra texture and flavor.
