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!!