1

ABOUT THE RECIPE:

These supremely nutritious Upside-Down Apple ’n Oat Mini-Cakes make a generous dessert—plus, they easily double as the perfect breakfast treat.

Makes 6 servings

2

INGREDIENTS:

1 medium apple, cored and thinly sliced
2 tablespoons maple syrup
½ teaspoon ground cinnamon
2 cups sliced ripe bananas (2 large or 3 medium)
1 cup rolled oats
¼ cup plus 2 tablespoons raisins
¼ cup chopped walnuts

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Liberally coat a six-cup jumbo muffin pan with vegan margarine.

Put the sliced apple, 1 tablespoon maple syrup and 1⁄4 teaspoon cinnamon in a medium-sized bowl and stir to coat. Arrange one-sixth of the coated apple slices in the bottom of each of the six jumbo muffin cups.

4

Put the bananas and 1⁄4 teaspoon cinnamon in a medium-sized bowl and mash until smooth, using a potato masher or large fork. Stir in the oats, raisins and walnuts. Spoon one-sixth of the oat mixture over the apple slices (filling the cups about two-thirds full) and smooth the tops, using a rubber spatula.

Bake for 25 to 30 minutes, or until firm to the touch and slightly golden. Put the pan on a wire rack and loosen the sides of each cake with a knife. Let cool for 5 minutes. Invert the pan onto the wire rack, releasing the cakes, apple side up. Brush the tops with the remaining 1 tablespoon maple syrup. Let cool for an additional 5 minutes. Serve warm or at room temperature.

5

Covered tightly and stored in the refrigerator, leftover cakes will keep for about 2 days.

Ingredients

Directions

1

ABOUT THE RECIPE:

These supremely nutritious Upside-Down Apple ’n Oat Mini-Cakes make a generous dessert—plus, they easily double as the perfect breakfast treat.

Makes 6 servings

2

INGREDIENTS:

1 medium apple, cored and thinly sliced
2 tablespoons maple syrup
½ teaspoon ground cinnamon
2 cups sliced ripe bananas (2 large or 3 medium)
1 cup rolled oats
¼ cup plus 2 tablespoons raisins
¼ cup chopped walnuts

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Liberally coat a six-cup jumbo muffin pan with vegan margarine.

Put the sliced apple, 1 tablespoon maple syrup and 1⁄4 teaspoon cinnamon in a medium-sized bowl and stir to coat. Arrange one-sixth of the coated apple slices in the bottom of each of the six jumbo muffin cups.

4

Put the bananas and 1⁄4 teaspoon cinnamon in a medium-sized bowl and mash until smooth, using a potato masher or large fork. Stir in the oats, raisins and walnuts. Spoon one-sixth of the oat mixture over the apple slices (filling the cups about two-thirds full) and smooth the tops, using a rubber spatula.

Bake for 25 to 30 minutes, or until firm to the touch and slightly golden. Put the pan on a wire rack and loosen the sides of each cake with a knife. Let cool for 5 minutes. Invert the pan onto the wire rack, releasing the cakes, apple side up. Brush the tops with the remaining 1 tablespoon maple syrup. Let cool for an additional 5 minutes. Serve warm or at room temperature.

5

Covered tightly and stored in the refrigerator, leftover cakes will keep for about 2 days.

Upside-Down Apple ’n Oat Mini-Cakes
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