I’ve entered this recipe in the SOS Kitchen Challenge! To view other recipes in the challenge, click HERE!
I’ve been in a breakfast rut lately, especially since giving up chicken eggs. I miss my eggs! I needed something new. Enter my new recipe for the Apple Cinnamon Oatmeal Muffin:
It’s like eating a bowl of oatmeal with cinnamon and apple chunks, but in muffin form. 🙂
Just make sure your rolled oats are gluten free certified. I buy mine from Gluten Free Central out here in Wasilla. You can get a 3 lbs bag for $17.
2 TBSP ground flax meal + 6 TBSP boiling water
3 cups gluten free certified rolled oats
2 tsp baking powder
½ tsp baking soda
½ tsp sea salt
1 tsp cinnamon
2 TBSP olive oil
2 tsp vanilla
¼ cup honey (or maple syrup for vegan)
1 apple, shredded (I used a Fuji apple)
¼ cup unsweetened apple sauce
1 cup chopped apple (leave the skin on)
Preheat oven to 350 degrees (F).
Mix flax and boiling water. Set aside and let sit for 10 minutes.
Using a food processor or blender, grind the oats until they are the consistency of flour. Don’t worry if you have a few larger bits here and there. It just adds character to your muffins!
Combine oat flour, baking powder, soda, salt, and cinnamon in a large mixing bowl.
Shred apple using a medium sized cheese grater (leave the skin on). Place in a medium sized mixing bowl and stir in other wet ingredients until well blended. Slowly pour the wet ingredients into the dry and mix well.
Fold in chopped apples and divide batter into 12 paper lined or greased muffin tins. Bake for 20 to 25 minutes.
Enjoy your breakfast!!
Patrice Torres says
These look fabulous! Can't wait to try them. You are really an inspiration! Way to go take your life back! =D
I hope you like them! The good news is they have already been husband and kid approved. =)
I see apple oatmeal muffins in my future! They look amazing. Love that they're egg free, too! Thanks so much for submitting this to the SOS Challenge this month. 🙂
Thanks, Ricki! 🙂
Yum, these look great! And I'm glad to have found your blog, since it seems we have most of the same restrictions. 🙂 One thing though – can you please mention the SOS Kitchen Challenge kick-off post in your post? We ask that everyone link back to our blogs, so that they can get info on the SOS Challenge and see the other entries. Thanks for participating! xoxo Kim | http://www.affairsofliving.com
oh, these look amazing…just what I have been looking for. I think my boys will love them too. 🙂
Made these this morning for some GF vegan friends. Have to admit, I was skeptical, but they turned out amazing! Definitely be making these regularly!!
MAID in Alaska says
Thank you so much for letting me know you tried them! They are a favorite of mine for sure!
I haven’t tried these yet, but they look good. We aren’t GF, but I have a son who has a wheat allergy so I make a lot of muffins with oat flour. We personally like them best if I use half ground up oats and half of either brown rice or light buckwheat flour. It keeps either flour from being too much. Thx for the recipe!
Do you think I could use pumpkin or extra apple sauce instead of the flax seed as the binder?
I honestly don’t know if it will work or not since I’ve never tried it before. If you do try it, please come back and let us know the results!
I just made these and they are amazing, I didn’t have apples but I used 2 rippe bananas and cut them and chunks and yummie!!! I also substituted chia for the flax. You are the best, thanks for sharing your recipes.
Thank you so much for the awesome review, and for sharing your substitutions! I’m so glad you enjoyed them!
These are so delicious and the perfect breakfast for me. They were a bit dry so I will add more applesause next time unless you tell me differently. Thank you!!!
Hi Donna! No, I think you’d be okay to add a few more tablespoons of apple sauce. I’m glad you enjoyed them!
I made my second batch last night. I added 1/2 cup of applesauce and they turned out perfect! I also only had one apple, so I grated it and then added whole blueberries. Oh my, these are incredible!! Thanks Megan for posting this recipe. It’s so hard to find egg free recipes that are already tried and true. (A child is the true test!) I have found that a lot of the Paleo recipes don’t turn out right when I substitute for the eggs.
That’s great, Donna! Thanks so much for coming back and letting me know the changes/substitutions you made. I’m sure others will also find those helpful going forward. 🙂
These muffins are wonderful and this recipe is a keeper. Like another comment said, I was also a little skeptical. My thought was that they may be too heavy and filling for my liking with just oat flour, but in the end, I’m very pleased with the texture and consistency. I even ended up adding a small handful of whole oats for aesthetics and texture.
It’s a little strange I didn’t have applesauce on hand, so I used 1 mashed banana (since everyone recommended upping the applesauce to 1/2 cup). I also put a handful of cranberries in half of the remaining batter and those turned out fantastic. I would also like to suggest using two different kinds of apples. I chopped a Granny Smith up and shredded a Gala.
Thanks for sharing, hope you continue to do so! Forever grateful for your help with such a challenging and demanding lifestyle.
Mary O'Shaughnessy says
I just made these and they are truly the best GF muffins I have made to date. They are both flavorful and moist. I usually never post recipes on FB but I had to share this one. Thank you so much 🙂