Oh the apple recipes that are coming out of my kitchen, paired up with the aroma… it is heavenly! I love, love, love fall! This muffin is super moist, thanks to the apples, packed with healthy goodness and just sweet enough to keep the kids coming back for more. Perfect for a breakfast on the go, snack or paired up with a cup of tea, blanket and a good book. You get the picture. Would also be fun done in mini muffin pans too. Now onto the recipe as I have about 20 lbs of apples left that I need to get back to.
3/4 cup of unsweetened or regular almond milk (you can use whatever milk you have on hand)
1 large egg
1/4 cup of coconut oil, melted
1/4 cup of honey (I used cinnamon honey)
1 heaping cup of rolled oats (I used Bob’s Red Mill gluten free)
1 cup of whole wheat flour (I used King Arthur white whole wheat brand)
1 heaping cup of apple, peeled and chopped (1 large apple – I used Fugi but any firm apple will do)
1/4 cup of flax seed meal
1/4 cup of light brown sugar
1 tablespoon baking powder
1 teaspoon oat bran
1 teaspoon of apple pie spice
1/4 teaspoon salt
Preheat your oven to 400 degrees. Line your muffin pan with liners or spray with baking spray with flour. In your stand mixer with the paddle attached, blend milk, egg, oil and honey. After about 2 minutes, stop and then add the oats, flour, apple, flax, sugar, bran, spice and salt. Blend until just incorporated. Then scoop out into your muffin pans about 3/4 filled. Bake for 18-22 minutes or until a toothpick inserted comes out clean. The muffins will be golden brown. Let cool before handling. Serve or store in an airtight container. I promise they won’t last… I made a batch of 12 yesterday and have 3 remaining.
— Knead to Cook