Bake vegan sugar-free apple oat muffins, low-carb, gluten-free optional, and perfect for a healthy breakfast.
Equipment
- Convection oven
Ingredients
For the Muffin Batter:
- 1 cup Rolled oats old-fashioned oats
- 1 cup Unsweetened almond milk
- 1 tbsp Ground flaxseeds
- 1 tbsp Golden raisins sultanas
- 1/4 tsp Vanilla extract
- 1/4 tsp Ground cinnamon
- 1 tbsp Coconut sugar see Notes for sugar-free alternatives
- 3.5 oz Grated Golden Delicious apple approx. 1 medium apple
- 1 pinch Sea salt
For the Topping:
- 3.5 oz Diced Golden Delicious apple approx. 1 medium apple
- 1 tsp Coconut oil or grass-fed butter
- 1 tbsp Golden raisins sultanas
- 1/2 tsp Coconut sugar
Instructions
Prepare the Base: In a medium mixing bowl, combine the oats, flaxseeds, raisins, almond milk, coconut sugar, grated apple, sea salt, and spices. Mix thoroughly and let the batter rest for 30 minutes. This allows the oats and flax to hydrate, creating a better texture without using flour.
Preheat: Preheat your oven to 400°F for 10 minutes.
Prep the Tin: Prepare a standard muffin tin. You can use parchment paper squares to create a rustic, bakery-style look: place a square over each cavity and press down with the bottom of a small glass to mold it.
Portion: Using an ice cream scoop or a large spoon, distribute the batter evenly into the muffin cups. This ensures uniform cooking and size.
First Bake: Bake at 375°F using the convection (fan) setting for 15–20 minutes.
Add Topping: While the muffins bake, lightly sauté the diced apples and raisins in coconut oil and coconut sugar in a small pan until slightly softened. Remove the muffins from the oven, place a spoonful of this caramelized mixture on top of each muffin, and bake for an additional 5 minutes.
Cool: Let the muffins cool completely before serving to allow the structure to set.
