Oat apple muffins.


We’ve had non-stop snow or ice days here in Pennsylvania.  My kids keep making muffins – because they’re so easy and fast!  Today’s version… oat apple with flaxseed oil.  Healthy and oh so good.  I admit, I need to start posting dinner recipes but it seems like this week we’ve been so fragmented – my husband is living at work because of the weather.  My oldest has swim meets/swim dinners wrapping up the season.  It’s just been nutty.  Hoping tomorrow we get back on track… but until then grab a cup of tea and enjoy a muffin. oxo~Robin


3 cups of gluten free oats (I use Bob’s Red Mill rolled oats)
2 medium ripe bananas
1 cup of unsweetened almond milk
1 egg
1/4 cup of maple syrup
1 large firm apple (I used Fugi) peeled and then grated finely
1 tablespoon of ground cinnamon (more if you prefer)
1 teaspoon apple pie spice
1 tablespoon baking powder
1 tablespoon of flax seed oil (optional)


Preheat your oven to 350 degrees.  Line your muffin pan with baking cup liners or spray with baking spray with flour.

Into your food processor or Vitamix, add the oats and blend until a fine powder/flour.  Then add the remaining ingredients and blend until combined.  Spoon into your muffin cups about 3/4 of the way filled and bake for 20 minutes or until golden brown and a toothpick inserted comes out clean.  Enjoy!

— Knead to Cook

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  1. Do you taste the almond milk in this recipe? Do you think it can be a good sub for milk in other recipes?
    Thanks 🙂