Description
These wholesome oatmeal muffins are a delicious and nutritious treat, perfect for a quick breakfast or snack. Made with rolled oats, almond flour, and natural sweeteners like applesauce and maple syrup, they offer a moist texture and subtle sweetness with a touch of cinnamon for warmth.
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 smooth and thoroughly combined.
- Combine Mixtures: Stir the wet ingredients into the dry ingredients until just combined, being careful not to overmix the batter.
- Fill Muffin Tin: Spoon the batter into the lined muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean, indicating they are fully cooked.
- Cool and Serve: Remove the muffins from the oven and let them cool in the tin for a few minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Use cooked or quick oats if rolled oats are unavailable, but the texture may vary slightly.
- For a vegan option, substitute the egg with a flax egg or chia egg.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
- Add mix-ins such as chopped nuts, dried fruits, or chocolate chips for extra flavor and texture.
- Check the doneness carefully to avoid overbaking, which can dry out the muffins.
