Apple, cinnamon and oat muffins

Apple, cinnamon and oat muffins

Total: 40 min. | Active: 20 min.
vegetarian, lactose-free, gluten-free
Nutritional value / piece: 203 kcal
, Fat: 11 g
, Carbohydrate: 22 g
, Protein: 6 g

As the days begin to get shorter, the sun is more elusive and the temperatures drop, I like to create a cosy atmosphere at home with delicious, spiced aromas wafting from the oven. These apple-flavoured muffins with cinnamon are an absolute must! Containing nutritious ingredients such as oats and apples, they are perfect for a quick breakfast while on the go or a healthy snack for all ages!


6 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Muffin mixture

70 g apple sauce
70 g white almond cream
2 tbsp maple syrup
2 tbsp coconut palm sugar
1 egg
½ dl almond drink
50 g rolled oats (gluten-free)
30 g rice flour
20 g ground hazelnuts
1 tsp cinnamon
1 tsp baking powder
1 tsp apple vinegar
¾ apple, cut into cubes
¼ apple, sliced
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One muffin tin with 12 holes (each approx. 7 cm in diameter), 6 holes filled with muffin cases or greased and floured.

How it's done

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Muffin mixture

Mix the apple sauce, almond butter, maple syrup and coconut palm sugar in a bowl. Add the egg and beat until the mixture becomes lighter in colour. Mix in the almond milk. Combine the oats, rice flour, hazelnuts, cinnamon and baking powder, stir into the mixture. Mix in the vinegar and diced apple, transfer the mixture to the prepared tin. Arrange the apple slices on top of the muffins.

To bake

Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool for approx. 10 mins., remove from the tin, leave to cool completely on a rack.

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