I love muffins! These quick-to-prepare, vegan, and gluten-free baked goodies feature apples, walnuts, and coconut. Freshly ground oat flour adds a jazzy twist to these flavorful and moist muffins.
ABOUT THE RECIPE:
These flavorful, moist COCO-NUTTY APPLE MUFFINS taste great and they’ll please kiddos and adults alike!
Makes 18 muffins
Prep Time: 20 minutes / Bake Time: 30 to 35 minutes
INGREDIENTS:
3 cups gluten-free, quick cooking rolled oats, divided
½ cup plus 3 tablespoons unsweetened shredded dried coconut
1 cup plus 2¼ teaspoons vegan cane sugar, divided
2 teaspoons baking powder
¼ teaspoon salt
1½ cups cored and diced apples, with peel (sweet, red apple varieties are best)
1 cup chopped walnuts
1½ cups plain sweetened or unsweetened dairy-free milk
⅓ cup extra-virgin olive oil
Preheat the oven to 350°F. Line a 12-cup standard muffin tin and a 6-cup muffin tin with paper liners. Put 2 cups rolled oats into a blender (or food processor) and process into fine flour.
Put the oat flour, remaining 1 cup rolled oats, coconut, 1 cup sugar, baking powder, and salt into a large bowl and stir with a dry whisk until combined. Add the apples and walnuts and stir to combine.
Make a well in the center of the dry ingredients. Add the dairy-free milk and olive oil and stir with a large spoon to combine.
Divide the batter evenly among the 18 muffin cups. Sprinkle ⅛ teaspoon of vegan cane sugar over the top of each muffin.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Put the muffin tins on a wire rack and let cool for 30 minutes. Serve warm, at room temperature or cold. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 3 days.
Ingredients
Directions
ABOUT THE RECIPE:
These flavorful, moist COCO-NUTTY APPLE MUFFINS taste great and they’ll please kiddos and adults alike!
Makes 18 muffins
Prep Time: 20 minutes / Bake Time: 30 to 35 minutes
INGREDIENTS:
3 cups gluten-free, quick cooking rolled oats, divided
½ cup plus 3 tablespoons unsweetened shredded dried coconut
1 cup plus 2¼ teaspoons vegan cane sugar, divided
2 teaspoons baking powder
¼ teaspoon salt
1½ cups cored and diced apples, with peel (sweet, red apple varieties are best)
1 cup chopped walnuts
1½ cups plain sweetened or unsweetened dairy-free milk
⅓ cup extra-virgin olive oil
Preheat the oven to 350°F. Line a 12-cup standard muffin tin and a 6-cup muffin tin with paper liners. Put 2 cups rolled oats into a blender (or food processor) and process into fine flour.
Put the oat flour, remaining 1 cup rolled oats, coconut, 1 cup sugar, baking powder, and salt into a large bowl and stir with a dry whisk until combined. Add the apples and walnuts and stir to combine.
Make a well in the center of the dry ingredients. Add the dairy-free milk and olive oil and stir with a large spoon to combine.
Divide the batter evenly among the 18 muffin cups. Sprinkle ⅛ teaspoon of vegan cane sugar over the top of each muffin.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Put the muffin tins on a wire rack and let cool for 30 minutes. Serve warm, at room temperature or cold. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 3 days.
