Apple Cinnamon Muffins


Apple Cinnamon Muffins 


These moist and fluffy apple sauce muffins are simple to make, nutritious, come together quickly, freeze well and taste so delicious!

They make a great finger food, making them ideal for even the littlest of hands! I love serving muffins as you can pack in lots of nutrient dense ingredients and they are the perfect make ahead breakfast, snack or lunchbox filler.

The oats are rich in carbs and fiber to help keep little tummies full but they are also a good source of protein and healthy fat.

I like to make my apple sauce in my instant pot, and store a batch in the fridge! You can find the recipe here or use store bought, unsweetened apple sauce.

 

Prep: 10 mins

Cook: 20 mins

Serves: 12 muffins/24 mini muffins 

Suitable From: 1 year + (omit maple syrup for under 1’s)

Can be frozen for 3 months  

What do you need?

1  1/4 cups  oats

1 cup spelt flour

1  1/4 cups apple sauce

1/2 cup milk (any kind)

1 egg

1 tsp vanilla extract/powder

1 heaped tsp cinnamon

4 tbsps melted coconut oil

1/3 cup maple syrup

1 tsp baking powder

Optional:

1/4 cup raisins

 

Then...

  1. Preheat your oven to 180c and line a muffin tin with liners or grease with butter/oil.
  2. In a bowl, combine the oats, flour, baking  powder and cinnamon.
  3. In another bowl combine the milk, apple sauce, maple syrup, vanilla, coconut oil and egg.
  4. Combine the wet and dry ingredients, mixing until just combined. Stir in the raisins if using.
  5. Use an ice cream scoop to spoon the batter into the muffin tins. Bake for about 18 minutes.
  6. Cool before serving.
  7. These can be frozen for 3 months.

 

Allergy Swap:

 

Use a chia egg instead. Combine 1 1/2 tbsps chia seeds with 3 1/2 tbsps water and let it sit for 10 minutes until a gel forms.