Baked Apple Cinnamon Oatmeal Muffins
These Baked Cinnamon Apple and Oat Muffin Cups are a great easy snack to have on hand. They require only a handful of ingredients and come together in no time at all, making them perfect for making a big batch for your busy week ahead. Refined sugar-free, gluten-free, and dairy-free these are a perfect addition to lunch boxes or picnic baskets.
Servings: 15 serves
- 3 cups old fashioned oats
- 2 large eggs
- 1 apple peeled, cored and diced
- ¼ cup maple syrup
- ½ cup walnuts roughly chopped
- 1 cup almond milk
- 1 teaspoon ground cinnamon
- 1 ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Preheat oven to 350 deg F (175C) and line a muffin pan with muffin liners.
In a large bowl mix together the eggs, maple syrup, almond milk, and vanilla extract until well combined.
Add in the oats, diced apple, walnuts, ground cinnamon, baking powder, and salt. Mix until well combined.
Scoop the oat mixture into the muffin pan.
Bake in the oven for 25 minutes until the top is golden.
Once done, remove from the oven and allow to cool for 10 mins. Serve with a drizzle of maple syrup (optional).
Store in an airtight container on the bench for about 3 days.
Can also be frozen for about 3 months. Simply remove from the freezer the night before they are needed, and allow to thaw in the fridge overnight.
Can be reheated in the microwave for approximately 20 seconds and served warm.
Calories: 120kcal | Carbohydrates: 17g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 71mg | Potassium: 150mg | Fiber: 2g | Sugar: 5g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg