These delicious muffins are a great treat for a breakfast on the go. They are filled with fiber, protein and they are vegan! If you are looking for an egg-free recipe that still will be moist and chewy, then you need to try this one out. I have enjoyed them for the last few days, and now I will share...
Applesauce Oatmeal Muffins Recipe:
2 cups of homemade applesauce (or an unsweetened store bought variety will do)
1 cup of finely ground almonds (in a coffee grinder or food processor)
3/4 cup of sweet sorghum flour
1 cup of gluten-free oat flour (gluten-free oats ground in a coffee grinder or food processor)
1 cup of gluten-free oats
1/2 cup of tapioca flour
1/2 cup of agave, or 1/4 cup agave and 1/2 cup of unrefined sugar cane (sucanat)
1/4 cup of light olive oil or walnut oil
1/4 cup of coconut oil or palm oil shortening not melted
1/2 ts. of sea salt
1 ts of baking powder
1 ts of baking soda
1 ts of ground cinnamon
1 ts. of ground nutmeg
1 ts of ground ginger
Mix all of the dry ingredients together in a large mixing bowl, then add in the applesauce and the rest of the wet ingredients. et the batter sit for a few minutes to let the oats soak up some of the moisture from the applesauce. Mix well together and pour into muffin cups about 3/4 full. Bake for about 18-20 minutes in a 350 degree oven. Make sure to check if the middle of the muffins are cooked with a toothpick and then let cool for about 10 minutes before you try and eat. They are great muffins to sit on the shelf or you can preserve them in the fridge for the rest of the week. This recipe makes about 18 muffins.
Be well this week. Enjoy friends.
I’m lactose intolerant and have always dreaded the holidays, as all the food seems to be loaded with dairy. After a recommendation of one of my friends, I found this nutrition coach named Rose Cole who has a holiday cookbook and has tons of dairy free recipes. Her site is www.RoseCole.com/HolidayCookbook
ReplyDeleteOh my! I just made these and I can't even tell they aren't made with white/wheat flour! :) You are so awesome! I love your blog! :) I'll definitely be back for more! :) Thanks again! :) PS. I plan to do a recipe review on my blog later on too. :) :) -Ari
ReplyDeleteAriana Anderson
The Frugally Rich Life
GF, dairy-free, sugar-free and frugal recipes and advice :)
www.thefrugallyrichlife.wordpress.com
thefrugallyrichlife@gmail.com
Ari- Thanks for the comment. Glad you like it! Those muffins are so great because they are so hearty, but yummy too. A great breakfast, and one that can last you a few days or also save by freezing them. I love muffins... have I said that before.... :) Much love to you! p.s. I will have to check out your blog soon! Thanks.
ReplyDeleteStephanie! No problem! :) I just posted my review on my blog--I quoted your recipe and added my comments and pictures. :) -Ari
ReplyDeletehttp://ow.ly/20TVQ
Ariana Anderson
The Frugally Rich Life
GF, dairy-free, sugar-free and frugal recipes and advice :)
www.thefrugallyrichlife.wordpress.com
thefrugallyrichlife@gmail.com
Hello, is it possible to sub. more coconut oil for walnut/light olive oil?
ReplyDeleteThank you!
Bunny's mum
Bunny's mum- YESm you can definately sub more coconut oil in the batter for this recipe. I would just warm it over the stove or hot plate first to make sure it doesn't go into the batter in a clump and not mix in well. Make sense? Enjoy! :)
DeleteYour recipe says 1 cup of finely ground almonds. Is the one cup before or after the almonds are ground? One cup of almond flour? Just wondering. Thanks!
ReplyDeleteYou can use one cup of almond flour or one cup of ground-up almonds after grinding. I think about 3/4 cup of almonds makes about 1 cup of flour if that helps too. Thanks for the comment.
ReplyDelete