Ingredients:

  • 2 cups (180g) rolled oats
  • 1 tsp (5g) baking powder
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) fine sea salt
  • 1 cup (240ml) unsweetened almond milk
  • 1 large egg (approx. 50g)
  • 1/3 cup (80ml) pure maple syrup
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (28g) melted coconut oil
  • 2 medium apples (approx. 300g), peeled and finely diced
  • 1/2 tsp (1g) ground cinnamon

Instructions:

  1. Preheat oven to 350°F (180°C). Line a 12-slot muffin tin with paper liners and spray the insides with coconut oil.
  2. Peel and dice apples into tiny, 1/4-inch (6mm) cubes.
  3. In a large bowl, whisk together 2 cups (180g) rolled oats, 1 tsp (5g) baking powder, 1 tsp (2g) ground cinnamon, and 1/4 tsp (1.5g) fine sea salt.
  4. In a separate jug, combine 1 cup (240ml) unsweetened almond milk, 1 large egg (approx. 50g), 1/3 cup (80ml) pure maple syrup, 1 tsp (5ml) vanilla extract, and 2 tbsp (28g) melted coconut oil.
  5. Pour the wet ingredients into the dry ingredients and whisk until fully combined.
  6. Fold in the diced apples and 1/2 tsp (1g) ground cinnamon until the fruit is evenly coated.
  7. Divide the batter evenly among the 12 muffin slots, filling each cup about 3/4 of the way full.
  8. Bake for 25 to 30 minutes until the tops are firm to the touch and the edges are a light golden brown.
  9. Remove from the oven and let the cups cool in the tin for 10 minutes before transferring them to a wire rack to set.