Oat, apple and almond butter muffins
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Oat, apple and almond butter muffins, dairy-free & low-gluten

Course: Breakfast
Cuisine: Canadian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 9 muffins

A better-for-you muffins made with wholegrain flours and low sugar.

Ingredients

  • 1/2 cup spelt flour
  • 1/4 cup chickpea flour
  • 1/4 tsp sea salt
  • 1 tsp aluminum-free baking powder
  • 1 Tbsp chia seeds
  • 1/2 cup rolled oat flakes (not instant kind)
  • 2 free-range eggs (organic)
  • 1/4 cup maple syrup
  • 3 Tbsp organic almond butter
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tsp pure vanilla extract
  • 3 finely grated organic apples (peeled) (use the small side on a cheese grater for 2 of them and 1 on the larger grater side)
  • 1/3 cup organic semi-sweet chocolate chips (optional)

Instructions

  1. Preheat oven to 375F, line the muffin pan with 9 paper liners.
  2. In a medium-size bowl, mix the flours, salt, baking powder and chia seeds with a whisk, add the oat flakes and mix.
  3. In a large bowl, mix the eggs with the maple syrup with a large whisk, until well mixed. Add the almond butter, olive oil and vanilla, mix, add the grated apples and mix well.
  4. Add the wet mix to the dry one and mix, then add the chocolate chips.
  5. Divide the batter in the 9 muffin tins.
  6. Bake at 375F for 30-35 minutes or until golden.
  7. Remove the muffins from the oven and let cool down for a few minutes, then even though it’ll smell amazing and you’ll want to eat one right away, remove them and let cool down a few more minutes on a cooling rack.

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 294kcal | Fat: 15g | Saturated fat: 3g | Cholesterol: 41mg | Sodium: 94mg | Potassium: 314mg | Carbohydrates: 33g | Fiber: 5g | Sugar: 16g | Protein: 5g | Vitamin A: 95% | Vitamin C: 3.1% | Calcium: 87% | Iron: 1.9%