Breakfast · Recipes

Vegan Cinnamon Apple Oatmeal Muffins

I was on a muffin kick the other day, if you haven’t seen my Vegan Double Chocolate Chip Protein Muffins then you should check it out for another great vegan muffin recipe. And from that muffin kick, came this amazing recipe. This is easily one of the best baked goods I have ever made. My boyfriend and I went through all 8 in about… two days.

apple muffins

Was anyone else’s favorite oatmeal flavor the cinnamon apple one growing up? Well that’s where the inspo for these came from! At first, I wanted a coffee cake style muffin, but then I couldn’t stop thinking about how good cinnamon apple oat meal is.

I would consider these pretty easy, and really tasty. They’re so soft and moist, and they’ll stay that way days later. You could easily make these into 4 large muffins if you have larger tins, but I kept mine cupcake sized, because that’s what I had and also so that now I can eat 4 in one sitting without noticing. Perfect.

apple muffin 3

Ingredients: (makes 8)

1/2 cup oat flour* (see notes)

1/2 cup AP flour

1/4 cup white sugar

1/4 cup brown sugar

2 tsp baking powder

1/2 tbsp cinnamon

1/4 tsp salt

1/2 cup vanilla soy or oat milk

1/4 cup refined coconut oil* (see notes)

1/4 cup unsweetened apple sauce

2 tsp maple syrup

1 small apple, peeled, cored and diced very small (about 1/2-3/4 cup apple pieces)

Topping-

1 tbsp sugar

1/2 tsp cinnamon

 

How-to:

  1. Preheat oven to 375*F, prepare the apple and the oat flour if necessary (see notes before beginning recipe). Either lightly grease a muffin pan or fill with muffin liners.
  2. Mix dry ingredients in large mixing bowl (oat flour through salt).
  3. In a separate bowl, microwave refined coconut oil for 20 seconds until mostly melted. Whisk in rest of wet ingredients (soy milk through maple syrup). Pour into dry ingredients and mix together. Fold in apple pieces.
  4. Pour about 1/4 cup into each muffin tin. Mix together last tbsp sugar and cinnamon and lightly dust top of each batter filled muffin tin.
  5. Bake at 375* for 15-20 minutes, until you can poke with a toothpick and no batter comes out with it. Let cool and enjoy for breakfast! Prep ahead the night before to make them a super easy, grab and go meal.

Notes:

  • For the oat flour, many stores sell bags of oat flour. Check the ingredients to make sure the only ingredient is rolled oats. A more cost-friendly way to get oat flour is to make it! All you need is a container of unflavored rolled oats. Blend them until they resemble a fine flour and they’re ready! I find that to be a better method than buying both oats and oat flour. I almost always have bulk oats (you can buy them in containers as well in the oat meal section of any grocer), and blending them only takes a minute, and it pretty much leaves no residue behind making an easy cleanup (just rinse your blender piece and put it away). You just measure out how much oat flour you need in oats, make sure it’s packed as hard as it can be in the measuring cup, and blend it.
  • Make sure when using coconut oil, you are using refined! Refined doesn’t have any of the coconut taste that unrefined has.

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