Baked Apple Cinnamon Oatmeal Muffins

muffins-1.jpg

INGREDIENTS

Muffins

  • 1 ¼ cups Mariani vanilla walnutmilk

  • 2 eggs

  • ⅓ cup pure maple syrup

  • ½ cup unsweetened applesauce

  • 1 teaspoon pure vanilla extract

  • ⅓ cup natural creamy almond butter

  • 2 tablespoons refined coconut oil, melted and cooled

  • 2 ½ cups old fashioned rolled oats

  • 1 teaspoon baking powder

  • ¼ teaspoon fine sea salt

  • 1 ½ teaspoons cinnamon

  • ⅛ teaspoon nutmeg

  • 1 ½ cups peeled & diced honeycrisp apples

  • ¾ cup chopped walnuts

Icing

  • 1 cup powdered sugar

  • 1 tablespoon + 1 teaspoon Mariani vanilla walnutmilk

  • ½ teaspoon pure vanilla extract

  • pinch fine sea salt

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Line two muffin pans with muffin liners (16 total) or spray with nonstick cooking spray. Set aside.

  2. In a medium bowl whisk together the walnutmilk, eggs, maple syrup, applesauce, vanilla extract, almond butter, and coconut oil until smooth and well combined.

  3. Add the dry ingredients to the wet ingredients - oats, baking powder, salt, cinnamon, and nutmeg, stir until combined. Fold in the apples and walnuts. Batter will be a bit liquidy.

  4. Spoon batter evenly into muffin cups and fill all the way to the top, making sure to get some apples, oats, and liquid into each cup. Bake for 25 to 30 minutes or until the tops are set and the edges are golden brown.

  5. Allow to cool for 5 minutes before removing cups from pan, then place muffins on a wire rack to cool completely.

  6. While the muffins are cooling, make the icing. In a small bowl whisk together powdered sugar, walnutmilk, vanilla extract, and salt until smooth. Using a spoon, drizzle icing over each muffin. Store leftovers covered in the refrigerator.

Baked Apple Cinnamon Oatmeal Muffins

Baked Apple Cinnamon Oatmeal Muffins
Yield: 16
Author: Emily Chave

Ingredients

Muffins
  • 1 ¼ cups Mariani vanilla walnutmilk
  • 2 eggs
  • ⅓ cup pure maple syrup
  • ½ cup unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • ⅓ cup natural creamy almond butter
  • 2 tablespoons refined coconut oil, melted and cooled
  • 2 ½ cups old fashioned rolled oats
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 1 ½ teaspoons cinnamon
  • ⅛ teaspoon nutmeg
  • 1 ½ cups peeled & diced honeycrisp apples
  • ¾ cup chopped walnuts
Icing
  • 1 cup powdered sugar
  • 1 tablespoon + 1 teaspoon Mariani vanilla walnutmilk
  • ½ teaspoon pure vanilla extract
  • pinch fine sea salt

Instructions

  1. Preheat oven to 350 degrees. Line two muffin pans with muffin liners (16 total) or spray with nonstick cooking spray. Set aside.
  2. In a medium bowl whisk together the walnutmilk, eggs, maple syrup, applesauce, vanilla extract, almond butter, and coconut oil until smooth and well combined.
  3. Add the dry ingredients to the wet ingredients - oats, baking powder, salt, cinnamon, and nutmeg, stir until combined. Fold in the apples and walnuts. Batter will be a bit liquidy.
  4. Spoon batter evenly into muffin cups and fill all the way to the top, making sure to get some apples, oats, and liquid into each cup. Bake for 25 to 30 minutes or until the tops are set and the edges are golden brown.
  5. Allow to cool for 5 minutes before removing cups from pan, then place muffins on a wire rack to cool completely.
  6. While the muffins are cooling, make the icing. In a small bowl whisk together powdered sugar, walnutmilk, vanilla extract, and salt until smooth. Using a spoon, drizzle icing over each muffin. Store leftovers covered in the refrigerator.
Kristen Holden