Ingredients and Weight:
- 1 1/2 cups gluten-free rolled oats
- 1 cup almond flour
- 1/2 cup coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 large apple, peeled and diced
- 1 tablespoon lemon juice
Preparation Time:
15 minutes
Cooking Time:
25-30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, combine the oats, almond flour, coconut sugar, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together the almond milk, melted coconut oil, apple, and lemon juice.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fill the prepared muffin liners about 3/4 full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Calories: 150 per muffin
- Fat: 6 grams
- Carbohydrates: 25 grams
- Protein: 4 grams
Dish Characteristics:
- Vegan
- Soy-free
- Gluten-free
- Sweet and flavorful
- Moist and fluffy
User Comments:
- "These muffins are delicious! They're so moist and fluffy, and the apple cinnamon flavor is perfect."
- "I love that these muffins are so easy to make. I can have a batch ready in no time."
- "I'm so glad I found this recipe. It's hard to find vegan and soy-free muffins that are actually good."
Special Precautions and Tips:
- To make sure your muffins are gluten-free, check that the oats and almond flour are certified gluten-free.
- If you don't have paper liners, you can grease the muffin tins with coconut oil.
- Let the muffins cool completely before storing them in an airtight container at room temperature for up to 3 days.
