Apple Cinnamon Oat Muffins (gluten-free, dairy-free option)
Tender oat muffins packed with shredded apple and cinnamon, topped with a crunchy cinnamon-sugar crust.
Ingredients
- 1 3/4 cup oat flour (certified gluten-free) 175 g
- 2 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup coconut oil, melted (or butter) 120 ml
- 1/2 cup sugar 100 g
- 1/2 cup applesauce (plain, unsweetened) 120 ml
- 1 tsp vanilla
- 2 eggs
- 1 cup apples, shredded or finely diced (Granny Smith, Fuji or Gala) about 1 medium apple
- 2 tbsp sugar 25 g
- 1/4 tsp cinnamon
Instructions
Preheat Oven and Prep Pan:
Set oven to 350°F (175°C). Mist a muffin pan with nonstick spray.Whisk Dry Ingredients:
Combine oat flour, 2 tsp cinnamon, baking powder, baking soda, and salt in a small bowl; whisk together.Blend Wet Ingredients:
In a large bowl, blend melted coconut oil, 1/2 cup sugar, and applesauce until uniform. Mix in vanilla and eggs, whisking briefly.Combine Batter and Add Apples:
Add dry mixture to wet mixture and stir until a smooth batter forms. Carefully incorporate shredded apples.Fill Muffin Cups:
Spoon batter into each muffin cup until about three-quarters full.Make Cinnamon Topping:
Mix 2 tbsp sugar and 1/4 tsp cinnamon in a small bowl. Dust this mixture over the muffin tops.Bake Until Done:
Bake for 15-17 minutes, until tops feel springy and a toothpick inserted in the center emerges clean.