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Topped with a sprinkle of cinnamon sugar! So moist and perfect for the cozy fall season! These are a great snack to pack for kid lunches or even a snack for yourself when that mid-day hunger hits!
These are giving me the fall vibes! I was so excited to start making fall recipes since the weather is cooling down and the Thanksgiving foods started hitting the shelves.
Of course, I stocked up on my pumpkin but let’s not forget about pumpkin and fall squashes! Pumpkin, apple, pecans, squash… I love all the fall foods and flavors!
These are gluten-free and made with home ground oat flour. I just grounded up raw oats in my blender and left it in a container until baking.
Cinnamon Apple Yogurt Muffins
Topped with a sprinkle of cinnamon sugar! So moist and perfect for the cozy fall season! These are a great snack to pack for kid lunches or even a snack for yourself when that mid-day hunger hits!
Servings 12 standard muffins
Ingredients
- 2 cup oat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 2 large eggs
- 3/4 cup maple syrup
- 1/3 cup applesauce
- 1/3 cup creamy almond butter
- 1/2 teaspoon vanilla extract
- 3/4 cup plain or vanilla yogurt I used plant-based yogurt
- 2 medium apples peeled and finely chopped
Cinnamon Sugar Topping
- 2 tablespoons coconut sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350F. Prepare muffin pan with liners and spray.
- In a large bowl, mix together flour, baking powder, baking soda, cinnamon and sea salt.
- In another bowl, whisk together eggs, maple syrup, applesauce, almond butter, vanilla and yogurt.
- Add dry into wet ingredients. Gently fold in chopped apples until just combined.
- Transfer to muffin tins and sprinkle topping on top of each muffin. Bake for 25 minutes or until a toothpick inserted in center comes out clean.
- Allow muffins to cool in tin for 5 minutes before transferring to a cooling rack for another 10 minutes!
