Cinnamon Apple Banana Oat Muffins
Autumn has arrived in California. In my opinion, we’re in the best season with the best flavors and smells permeating toasty kitchens everywhere. What could be better than snuggling up on the couch before a roaring fire, a warm blanket covering your slippered feet and a fresh muffin served piping hot out of the oven? These muffins, baked with cinnamon-stewed apples, ripe bananas and hearty oats complete the fantasy. Try these out for a houseful of happily-warmed bellies.
Here’s what you’ll need:
1 cup unbleached, all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup whole rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp Earth Balance or other vegan butter
- 2 red apples, peeled and diced
- 2 tsp cinnamon, divided
- 1/4 tsp nutmeg
- 1 cup soy or almond milk
- 2 ripe bananas, mashed
- 1/4 cup brown sugar
- 2 tbsp canola oil
- 1 flaxseed “egg” (1 tbsp ground flaxseed + 3 tbsp warm water)
- 1 tsp pure vanilla
Preheat your oven to 375 and line a muffin tin with paper liners.
Prepare your flaxseed egg by whisking together the flaxseed and water then setting aside for about five minutes or until it has an egg-like consistency.
Place the vegan butter onto a skillet over medium heat. Once melted, add the diced apples, nutmeg and 1 tsp of the cinnamon. Saute until golden and tender.
Meanwhile, in a large bowl, whisk together the flours, rolled oats, baking powder, baking soda, salt and other 1 tsp of cinnamon.
In another bowl, combine the mashed banana, soy milk, brown sugar, canola oil, vanilla and flaxseed mixture. Pour the wet ingredients into the dry and stir until well combined.
Gently fold in the stewed apples and then spoon into the muffin tins about 2/3 full. Sprinkle a few more oats on top of each muffin then bake in your preheated oven for 20 minutes or until a toothpick comes out clean. Serve warm or allow to cool completely then refrigerate for freshness.