Coco-Nutty Apple Muffins

1

ABOUT THE RECIPE:

Apples, walnuts, and coconut make an enticing trio to add appeal to these tasty, moist, and sweet COCO-NUTTY APPLE MUFFINS. They’re the perfect baked goody for breakfast, brunch, or snack!

Makes 18 muffins
Prep Time: 20 minutes / Bake Time: 30 to 35 minutes

2

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

3

INSTRUCTIONS:

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.

4

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.

5

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

1

ABOUT THE RECIPE:

Apples, walnuts, and coconut make an enticing trio to add appeal to these tasty, moist, and sweet COCO-NUTTY APPLE MUFFINS. They’re the perfect baked goody for breakfast, brunch, or snack!

Makes 18 muffins
Prep Time: 20 minutes / Bake Time: 30 to 35 minutes

2

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

3

INSTRUCTIONS:

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.

4

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.

5

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.

Coco-Nutty Apple Muffins
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