We’re always on the hunt for healthy, delicious and easy snacks in our ouse and muffins are always a crowd pleaser. This recipe was adapted slightly from Love & Lemons.
1 1/4 cups oat flour (best if it’s homemade — just put rolled outs into a food processor and voila!)
1/2 almond flour (we use the Kirkland brand from Costco and like it. You can also just use one kind of flour — oat or almond — and these still turn out delicious!)
1/4 cup arrowroot starch
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 large eggs
2/3 cup almond milk (or dairy milk or any other kind of nut milk)
1/3 cup maple syrup
1/3 cup coconut oil, melted
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1 cup finely diced apple (I put mine in the food processor as it gets the pieces really small and my kids like it best this way)
Preheat the over to 350 degrees and lightly grease or spray a 12-cup muffin tin
In a large bowl, combine the flours, arrowroot, cinnamon, baking powder, baking soda and salt
In a medium bowl, whisk together the eggs, milk, maple syrup, coconut oil, apple cider vinegar and vanilla
Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Do not overtax. Stir in the diced apple. Divid the batter into the muffin tin and garnish with oats if desired.
Bake for 18 minutes, or until the tops slightly spring back to the touch. Cool for 10 minutes then remove from the pan and place on a wire rack to finish cooling.