Funny story. I’m making a pecan pie for Thanksgiving and had all my ingredients last week. I was super proud of myself for having everything ready to go so early. I was in the kitchen and glanced at the counter where I had that bags and noticed my pecans said “walnuts” on the bag! Hah, I thought it was a little hilarious that I got everything but the pecans for a pecan pie. I’m actually excited for this pie. It’s a Whitney creation…Suffice it say, I had a large bag of chopped walnuts burning a hole in my pocket.
Enter these muffins. I wanted to make something breakfast-worthy. That means filling, with some fiber and protein, and not loaded with sugar. I found this recipe then added my own spin, like I do.
These muffins are moist, hearty, and just sweet enough to still taste like a treat! The nutty topping adds an extra crunch.
There were pretty many ingredients but they most things you probably have on hand.
Pre-baked muffins.Post-baked muffins!I had some overflow onto another pan since the apples bulked it up. I think next time I’ll split the batter for exactly 12 muffins. I like high muffins that rise up over the paper edges. It makes them look more like bakery-style ones!
Another option could be pear and almond! That might be good actually.
Walnut Apple Oat Muffins
(Approx. 12-16 muffins)
- 1 cup unsweetened applesauce
- ½ cup unsweetened almond milk
- 3 tablespoons coconut oil, melted
- 1 flax egg (1 tbsp ground flax with 2 tbsp water)
- 1-1/2 cups gluten-free old fashioned oats
- 1-1/4 cups gluten-free flour
- ½ cup chopped walnuts
- ½ cup packed brown sugar
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon Kosher salt
- 2 apples, chopped
- ¼ cup old-fashioned oats
- 1 tablespoon brown sugar
- ¼ cup chopped walnuts
- 1 tablespoon coconut oil, melted (use salted butter if you’re not following a vegan diet)
- Preheat oven to 400°F.
- Fill muffin tins with liners
- In a medium sized bowl, mix together the applesauce, milk, melted coconut oil and flax egg until blended.
- Stir in the dry ingredients (oats, flour, walnuts, brown sugar, baking powder, baking soda, cinnamon and salt).
- Mix until all the ingredients are well incorporated.
- Fold in chopped apple.
- Fill muffin cups until they’re full.
- In a small bowl, stir together the topping ingredients.
- Gently press topping over the batter in each cup.
- Bake for 16 minutes, or until toothpick inserted into the center comes out clean.
- Cool for 10 minutes before removing to a wire rack.