Oatmeal apple cinnamon muffins are an easy grab-and-go breakfast that are perfect for the fall. I love them because they are made with all organic whole ingredients. There’s no added sugar or flour. And my toddler loves them because they are delicious and they have the perfect amount of natural sweetness and spices. Plus she calls them cupcakes, so whatever. Perception is reality, girl. Ha!
I originally created this recipe for my friend Maggi who is breastfeeding her son Daniel. He has a severe dairy and egg allergy and she’s always looking for easy meals that are Daniel-friendly. But the more I started talking to my mom friends, the more and more I realize people are really in need of dairy, egg and gluten free recipes. Whether it’s for a kid or a breastfeeding mom who is avoiding eggs, dairy and/or gluten, these Oatmeal Apple Cinnamon Muffins are a perfect treat that won’t leave you feeling elimination diet deprivation.
These also freeze well and travel well. I made a few batches this summer and brought them to Michigan with us for an easy grab-and-go breakfast. I like to make them on Sunday night so we have them for the week.
Try them out and let me know what you think! This recipe will make 12 Muffins.
1 tbsp flax meal, 2 tbsp water
2 cups organic gluten free oats
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg (optional)
1/4 tsp kosher salt
1 cup organic rice milk (or any milk or your choice)
1/2 cup applesauce (or if you’re a toddler mom, 1.5 Kirkland applesauce pouches)
2 tbsp honey
1 apple of your choice – peeled and diced
(Use all organic ingredients if possible)
1. Preheat oven to 375.
2. Combine flax meal and water in a small bowl and set aside for 5 minutes to set. Flax eggs are so amazing for baking. I use them for pumpkin bread even though we don’t have egg allergies in my house! You can also just use one egg here if it’s easier for you.