Ingredients
Scale
- 3 cups old-fashioned oats*
- 1 tablespoon pumpkin pie spice (or chai spice)
- 1½ teaspoons baking soda
- ¾ teaspoon fine sea salt
- 1 medium apple, finely diced
- 2 eggs
- ⅔ cup unsweetened almond milk (plain or vanilla)
- ¾ cup unsweetened applesauce
- ½ cup maple syrup
- 3 tablespoons melted coconut oil (or other mild oil)
- 1 teaspoon vanilla extract
- Optional: turbinado sugar for sprinkling
- *Oats are blended into flour before mixing.
Instructions
- Prepare the Oven and Pan: Preheat to 375°F. Line a muffin pan with parchment liners or grease lightly. Set aside.
- Make Oat Flour: Puree oats in a blender until finely ground. Add pumpkin pie spice, baking soda, and salt. Pulse to mix.
- Add Apples: With the blender off, toss diced apples into the dry mix. Coat them well to keep fruit from sinking.
- Whisk Wet Ingredients: In a separate bowl, combine eggs, almond milk, applesauce, maple syrup, coconut oil, and vanilla until smooth.
- Mix Batter: Fold dry mixture into wet bowl. Stir gently until combined, being careful not to over-mix.
- Fill Muffin Cups: Divide batter evenly among muffin cups, filling each about three-quarters full. Sprinkle with turbinado sugar if using.
- Bake to Perfection: Bake for 15–18 minutes, until muffins are golden and a toothpick comes out clean.
- Cool and Enjoy: Place pan on a wire rack for 5 minutes, then remove muffins and serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 18 minutes