Apple and Oats Breakfast Muffins

Oats and apple, what a match made in breakfast heaven. I recently bought a big bag of organic gala apples, Coach Kozak’s favorite, that inspired me to make a breakfast. Something nutricious yet portable as well as something that you’d feel good about giving your kiddos as you’re heading out the door. So I made breakfast muffins featuring apples and rolled oats. This recipe can be made gluten free and vegan which is what I did but can be easily altered if need be.

What you’ll need for your healthy breakfast muffin recipe:

1 cup rolled oats (I used gluten free)
1 cup spelt flour (buckwheat, whole wheat will work as well)
1 cup unsweetened almond milk
1/2 cup unsweetened apple sauce
1/2 cup coconut palm sugar
2 egg whites (I used flax eggs; 2 tbsp ground flax mixed with 6 tbsp water)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp vanilla extract
pinch of sea salt
Topping:
1 small to medium gala apple
cinnamon

You’ll start by preheating your oven to 400 degrees. In a bowl, mix your rolled oats and milk and allow to stand for at least 30 minutes allowing the oats to absorb the liquid. Once that’s done, add your flax eggs or egg whites along with the apple sauce and vanilla extract and combine all of your wet ingredients.

In a separate bowl, combine the flour, coconut sugar, baking powder and soda along with the pinch of salt and whisk all of the ingredients until any lumps are gone and the ingredients are well combined. Next, mix in the dry ingredients into the wet until a batter if formed but do not over handle the batter as it could cause the muffins to be a bit tough depending on the kind of flour you’re using. **Note: to make these protein muffins, you can substitute in a 1/4 a cup of protein powder for a 1/4 cup of flour**

Once combined, grease a muffin tin with a non-stick cooking spray or coconut oil and fill the tins about 3/4 full. Next, in a small bowl, dice your apple and sprinkle with cinnamon until coated and add the apple mixture to the top of the batter. Bake for approximately 20 minutes or until it passes the toothpick test.

These are great to prep ahead and grab a couple on the way out the door or enjoy it with scrambled eggs on the side or even your favorite yogurt. I packed a few for Coach Kozak to enjoy as he’s on travel to keep him fueled through the airports. What you do is up to you, just eat your breakfast!

Nutrition Facts
12 Servings
Amount Per Serving
Calories 117.6
Total Fat 1.4 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.2 g
Total Carbohydrate 24.2 g
Dietary Fiber 3.0 g
Sugars 8.1 g
Protein 2.5 g