After a home-cooked dinner date, treat that certain someone to this delectable little tart with a sprinkle of light strawberry syrup. It takes some time, but it’s worth it.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 2 ½ cups gluten-free rolled oats
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 apples, chopped
- ½ cup applesauce
- ½ cup almond milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375 degrees F (180 degrees C). Grease or line a 12-cup muffin tin with paper liners.
- Use a blender or food processor to blend oats into oat flour. Mix in cinnamon, nutmeg, baking powder, and salt.
- Mix apples, applesauce, almond milk, oil, and vanilla together in a large bowl until combined. Slowly add the oat mixture, mixing until thick like cookie dough. Add even spoonfuls of the mixture to the muffin tins.
- Bake in the preheated oven until tops spring back to the touch, 14 to 18 minutes. Let cool at least 5 minutes before serving.
- Substitute 2 tablespoons applesauce for the oil for a healthier option.
Reviews
These are not your usual muffins – they are gluten-free and have no sugar added. They are hearty and very aromatic. I think next time I will grate the apples instead.