Oatmeal Apple Cinnamon Muffins 

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. 
Ingredients:

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)
Method:

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. 


3. Combine all ingredients in a large bowl and mix well. (By the time you add everything to the bowl, the flax meal and water mixture should be ready) 


4. Line muffin tin with muffin liners and spray cups with cooking spray. Scoop evenly into 12 cups. (I like using an ice cream scoop)


5. Bake 22 minutes. Cool completely and enjoy! 

Vegan Pumpkin Bread

Vegan Pumpkin Bread Recipe – Happy fall, y’all!! This recipe is great for those who are avoiding eggs and dairy, but still want to participate in the PUMPKIN-ness of fall!! It is a favorite in our house, and I also love to give this bread as a gift as it holds up really nicely and freezes well.  I sent some in Lyla’s backpack for her preschool teachers, and mailed one to my cousin who is a freshman at Virginia Tech.

The reason I developed this recipe is for my friend Maggi who is breastfeeding, but her son has a severe dairy and egg allergy.  The pumpkin bread recipe that I have made for years had 4 eggs in it, so I wanted to see what happened if I tried flax eggs instead.  You honestly can’t taste a difference.  Maggi also loves chocolate, so that’s the reason for the optional chocolate chips add in!  Just look for the Vegan label on the chocolate chips.  Try this vegan pumpkin bread recipe and let me know what you think!


Vegan Pumpkin Bread
This Vegan Pumpkin Bread recipe is a perfect fall staple for those breastfeeding moms who are avoiding eggs and dairy.
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 3 1/2 cups organic all purpose flour
  2. 3 cups organic raw granulated sugar (or coconut palm sugar)
  3. 2 tsp baking soda
  4. 1 1/2 tsp kosher salt
  5. 1 tsp cinnamon
  6. 1 tsp nutmeg
  7. 4 tablespoons flax meal, 1/2 cup water
  8. 2/3 cup water
  9. 1 cup organic canola oil
  10. 1 15 oz can organic pumpkin
  11. 1 cup vegan or dairy free chocolate chips (optional)
Instructions
  1. 1. Preheat oven to 350. Mix flax meal and water in a bowl and set aside for at least 5 minutes. These flax eggs are a perfect substitute for eggs.
  2. 2. Mix all dry ingredients (except chocolate chips) in your mixer.
  3. 3. Add wet ingredients and mix until combined.
  4. 4. If using, add chocolate chips last and mix for 15 seconds.
  5. 5. Pour evenly into 3 bread pans greased with cooking spray.
  6. 6. Bake for 1 hour. Let cool before serving.
Notes
  1. Freezes well! Perfect for those avoiding eggs and dairy.
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Ingredients:

3 1/2 cups organic all purpose flour

3 cups organic raw granulated sugar (or coconut palm sugar)

2 tsp baking soda

1 1/2 tsp kosher salt

1 tsp cinnamon

1 tsp nutmeg

4 tablespoons flax meal, 1/2 cup water

2/3 cup water

1 cup organic canola oil

1 15 oz can organic pumpkin

1 cup vegan or dairy free chocolate chips (optional)

Method:

1. Preheat oven to 350. Mix flax meal and water in a bowl and set aside for at least 5 minutes.  These flax eggs are a perfect substitute for eggs.

flax egg
 
2. Mix all dry ingredients (except chocolate chips) in your mixer.


3. Add wet ingredients and mix until combined.


4. If using, add chocolate chips last and mix for 15 seconds. I love this kind when avoiding dairy!

5. Pour evenly into 3 bread pans greased with cooking spray.


6. Bake for 1 hour. Let cool before serving. Freezes well!

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