Have you recently gone apple picking? Do you have a ridiculous amount of apples sitting on your countertop? (Sooo guilty) If you do, start your morning with these Gluten-Free Apple Oat Muffins! Not only are these healthy muffins gluten free, they are also dairy free and casein free!
Every fall we head out to the East End of Long Island to go apple picking. Our favorite orchard is the Milk Pail Orchard in Watermill, NY. And we have been picking our apples here every apple season for as long as I can remember. With over twenty varieties of apples, everyone in my family can pick their favorite kind of apple. For some reason, my husband always insists on getting the half bushel bag – which amounts to a whole lot of apples.
My family will be eating apple everything for the next couple of weeks. This morning they enjoyed these Gluten-Free Apple Oat Muffins. Made with oats, gluten free flour and our favorite freshly picked apples! A quick note about these particular muffins, all of the ingredients are blended in my Vitamix so selective eaters won’t be turned off by chunks of apples.
gluten-free apple oat muffins
- 1 Cup Gluten Free Oats
- 1 Cup Measure for Measure Gluten Free Flour
- 1 1/2 Teaspoon Gluten Free Baking Powder
- 1/2 Teaspoon Ground Cinnamon
- 1/2 cup Dairy Free Mini Chocolate Chips
- 2 Eggs
- 1/2 Cup Coconut Oil
- 1/4 Cup Pure Maple Syrup
- 1/4 Cup Unsweetened Almond Milk
- 1 Large Apple
(Preheat oven to 350 degrees)
Step 1: Blend 1 cup gluten free oats in a blender for 1 minute or until it resembles a grainy flour.
Step 2: In a large bowl mix whisk together blended oats, gluten free flour, cinnamon and baking powder.
Step 3: Remove the skin from a large apple or two small apples. Cut into chunks and put in blender. Pulse until it becomes pea sized pieces.
Step 4: Add melted coconut oil and blend for 30 seconds. After that add two eggs, maple syrup and unsweetened almond milk.
Step 5: Mix wet ingredients into dry ingredients, then add in chocolate chips and stir.
Step 6: Line muffin pan with muffin cups and scoop muffin batter into the cups with a spoon or ice cream scoop.
Step 7: Bake for 20-22 minutes until done.