If we’re being completely real – I like recipes that are versatile and adjustable because nine times out of ten, I’m making something on the fly and so ingredients become more optional than mandatory, in my opinion. All of that’s to say I only had enough ingredients to make six of these muffins, so feel free to double for a proper dozen. And also, I really like applesauce… If there is a jar in the refrigerator, I could take that bad boy down REALLY quickly. Which is why there was only ½ cup left, making 12 muffins out of the realm of possibility.
Apple Cinnamon Muffins
Yields 6 muffins
INGREDIENTS:
Dry:
- scant cup of oats blended into a fine flour + 3T
- 1 t cinnamon
- ½ t baking soda
- ½ t ginger
Wet:
- ½ cup applesauce
- ¼ cup maple syrup
- ⅛ cup melted coconut oil
- 1 egg
DIRECTIONS:
- Preheat oven to 350 degrees.
- Spray your muffin tin (or use liners).
- Melt coconut oil and set to side (letting it come to room temp).
- Mix dry ingredients together in bowl (minus the 3T of extra oat flour).
- In large bowl: combine applesauce, maple syrup, egg, whisking until everything is combined. Add coconut oil here once it’s cooled.
- Mix dry into wet and slowly add the extra oat flour 1 T at a time, until batter consistency is achieved. (The 1 cup seemed to make the batter a little too wet, so I added about 3 extra T of oat flour to the mix)
- Fill prepared muffin cups about ⅔ way full **optional : top with chopped apples, cinnamon, and coconut sugar**
- Bake for 25-28 minutes.
- Allow to cool then enjoy!!!!!!!!
the exhale 