John and I began dating, and one of the things that I liked about him was his ability to bake muffins. This was in addition to his incredible taste in music and his honey-brown eyes. It’s not just any muffin. I’m not talking about any basic muffin. That’s the kind of man I am.
He knew how to bake muffins, or he did some research and found out for me. In either case, I’m sure he is a worthy keeper.
Oats would be my first choice (aside from bananas, Braum’s coffee ice cream, and peanut butter). I am convinced that oats are nature’s perfect food. They look so pretty on top of muffins.
It was an experiment, but after one bite, I knew it would be a success. The apples are coated in cinnamon sugar, and the cake is incredibly moist.
This recipe’s muffins are delicious, healthy, and portable. They’re perfect for snacking, breakfast, or as a snack. Agreed?
Ingredients
- 1 Tbsp flaxseed meal (to make flax egg)
- Use 2 1/2 tablespoons of water to make flax eggs.
- Two Granny Smith apples (peeled, cored, and diced).
- 1 Tbsp. non-dairy Butter
- 1/4 cup pureed pumpkin
- 1 cup almond milk
- Half a cup of brown sugar
- 2 Tbsp avocado oil
- 1 tsp vanilla extract
- 1 cup unbleached white flour
- Half a cup of whole-wheat flour
- 1 tsp of baking powder
- 1/2 tsp baking soda
- 1/4 teaspoon salt
- 1 tsp. cinnamon (plus extra for apples)
- Old-fashioned oats, plus more for topping.
Instructions
- Preheat oven to 375°F (190 C). Line muffin tins with paper liners.
- Mix flaxseed and water in a large mixing bowl. Set aside.
- In a skillet, sauté apples with non-dairy milk butter and cinnamon until soft. Set aside.
- Add pumpkin puree, almond milk, brown sugar, and vanilla extract to the flax eggs. Sift flour, baking soda, and baking powder into a sifter. Then, add the wet ingredients.
- Stir gently until combined. Fill each muffin liner to the top. Sprinkle oats (optional) on top.
- Bake for 18-22 minutes or until a toothpick comes out clean and golden brown. Store in an airtight container and refrigerate for freshness.
