A delicious egg-free muffin with the fantastic combo of apple, oats and cinnamon- great for breakfast or snacks!
Ingredients
1½ cups all-purpose or whole wheat pastry flour
1 cup rolled oats
¾ cup packed brown sugar
1 Tablespoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
1 cup chopped apple (1 apple)
1 cup low fat milk (or non-dairy milk of choice)
1 Tablespoon flaxseed meal mixed with 3 Tablespoon water (or substitute 1 egg, lightly beaten)
4 Tablespoons butter, melted
For crumb topping:
2 heaping tablespoons flour
2 heaping tablespoons packed brown sugar
2 heaping tablespoons rolled oats
2 Tablespoons butter, melted
Instructions
Preheat oven to 350 degrees. Spray muffin tin with cooking spray or line with paper muffin cups; set aside.
To make crumb topping: In a small bowl combine flour, brown sugar and oats, stir together. Add butter and mix together with a spoon or fork working the butter into the dry ingredients.
To make muffins: In a large bowl, add flour, oats, brown sugar, baking powder, ground cinnamon, salt; mix well. Stir in chopped apple. Add milk, ground flaxseed meal mixture, 4 tablespoons melted butter and stir until well combined.
Divide batter among 12 muffin cups, sprinkle crumb topping evenly over each muffin, ~1 teaspoon per muffin, pressing down gently. Bake 18-20 minutes or until toothpick comes out clean. Remove pan from oven onto cooling rack for 5 minutes. Remove muffins from pan and continue to cool. Store in airtight container.
Notes
To make these muffins vegan: substitute almond or soy milk for the regular milk and oil for the butter.
Recipe adapted from Pampered Chef
Nutrition Information
Serving size: 1 muffin
Recipe by Nutritious Eats at https://www.nutritiouseats.com/apple-oat-muffins/