Apple Oatmeal Mini Muffins

These easy, healthy mini muffins are a perfect fall snack for adults and kids! Made with grated apples and oatmeal, they are flourless and only slightly sweetened with maple syrup. My kids (and I!) love them!

apple oatmeal mini muffins

I’ve clearly been on a mini muffin kick. Between all the pumpkin and all the apples, I’ve been trying to think of new ways to enjoy all of the fall flavors. Oh, and trying to find some healthy snacks for my kids and myself.

You know what’s not healthy? 2 full huge bowls of Halloween candy that we have sitting atop our china cabinet, taunting me every evening. I am such a trick or treat pusher - we have to find the best spots to trick or treat, and my kids must get tons and tons of candy (it’s the thrill of the get after all!) - but I don’t love actually having the candy in my house.

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Also not healthy? The fact that I worked like crazy last week and snacked on whatever I could get my hands on. And not even good unhealthy snacks. I’m talking chocolate teddy grahams people. It was bad. Really, really bad.

That’s why I love all the things that mini muffins have to offer. They are a small snack that’s easily poppable. I take two in a little container as my afternoon snack at work. My kids love them. P, who’s 5, asks for them as soon as she wakes up and I’m happy for her to start the day with something healthy (instead of the sugarfied yogurt she talked us into buying). H, who is 16 months, also digs them. I quarter them up, or just let him go to town on the whole thing.

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These muffins are simple and delicious. They’re inspired by The Clean Eating Couple. Instead of blending these up, I simply mixed them by hand (another reason why I heart muffins so much), and I edited some of the ingredients. I hope you enjoy!

Apple Oatmeal Muffins

  • 2 C old fashioned oats

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1 1/2 tsp cinnamon

  • 1 tsp ginger

  • 1/4 tsp nutmeg

  • 1/8 tsp cloves

  • 2 eggs

  • 1/2 C maple syrup, at room temperature (not cold!)

  • 1/3 C coconut oil, melted and cooled

  • 1/3 C unsweetened almond milk

  • 2 baking apples, peeled and grated

Instructions:

  • Preheat oven to 350 degrees.

  • Grease a mini muffin tin with baking spray.

  • In a blender, or with a coffee grinder (that's what I used!), pulse the oats until they are like flour.

  • In a mixing bowl, whisk together the oat flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.

  • In a separate bowl, combine the eggs, cooled oil, maple syrup and almond milk.

  • Pour the wet ingredients into the dry.

  • After grating the apples, squeeze out some of the moisture with a paper towel, as the apples will be very wet.

  • Fold the apples into the mixture.

  • Scoop into the mini muffin tin. I used a scant small cookie scoop for each muffin.

  • Bake for 12-14 minutes or until firm and a toothpick comes out clean (a few crumbs are ok, as long as it doesn't come out like wet batter).

  • Let cool and enjoy!

  • These can be stored at room temp for 2-3 days, in the refrigerator for a week or in the freezer for up to 3 months (or until freezer burnt).

Apple Pie French Toast

 

Hi!

How was your weekend? Mine was really nice, but very busy and just went by a little too quickly. On Saturday, we were fortunate to attend an event at the Food Network Wine & Food Festival and I'll have a bunch of pics and a wrap up later this week! Meanwhile, today is one of my favorite days of the month...Secret Recipe Club reveal day!

For this month, I was assigned Get Off the Couch and Cook. Sashi started her blog to track her journey of eating less processed food. She cooks recipes that are simple and can be made in the same amount of time it takes to order and wait for a pizza. She has so many great recipes that I had a hard time picking just one! Since I still have apple fever, I went with her apple pie French toast because, well, apple pie French toast! 

 

This was a great fall recipe. It's an eggless French toast batter, which I really liked since it didn't risk having an eggy flavor or consistency. The compote came together very simply {although, I will admit that every time I make an apple recipe, I remember why I hate making apple recipes --->so much peeling and chopping!} and made the apartment smell like apple pie and fall and deliciousness all rolled into one. 

 

 

I made the apple pie compote/filling in advance, which really helped me get breakfast together on Sunday morning. The night before, I peeled and sliced the apples and cooked them down. Then I refrigerated the cooked mixture until the next morning, when I simply threw it back in a pan with a little butter and heated it up. For Penelope's portion, I cut up the finished toast and apples and tossed it all together in a bowl for her. She ate it right up! Mostly the sweet apples, but still ;)

 

Apple Pie French Toast

*Adapted from Get Off the Couch and Cook

For the apple pie filling:

3 tart apples, such as Granny Smith, peeled, cored & sliced

1 Tbsp lemon juice

1/2 C sugar

1/4 C all-purpose flour

1/2 tsp nutmeg

1 tsp cinnamon

1/4 tsp kosher salt

1 1/2 C water

For the French toast:

Apple pie filling

1 C milk

1/4 C all-purpose flour

2 Tbsp cornstarch

2 Tbsp sugar

1 tsp cinnamon

1/4 tsp nutmeg

1 Tbsp butter

Thick bread, such as white or wheat

 

To make the filling:

Toss the apple slices with the lemon juice and set aside.

In a small bowl, mix together the sugar, flour, nutmeg, cinnamon and salt. Pour into a large sauce pan on the stovetop over medium heat and whisk in the water. The mixture will thicken quickly, so continue whisking until it begins to bubble. Add the apples and stir to coat.

Simmer the apples, stirring frequently, until the apples are condensed and tender. Remove from heat and let cool. If making the night before, let cool and pack into a storage container and refrigerate. On the day you want to eat your French toast, heat in a pan on the stovetop with a small pat of butter.

 

To make the French toast:

In a mixing bowl, whish together the milk, flour, cornstarch, sugar, cinnamon and nutmeg. Melt the butter in a skillet over medium heat. Lightly dunk the bread in the milk mixture and coat both sides without soaking through. Cook on each side until browned. Top with the apple pie filling, dust with confectioners' sugar, if desired.

 

Serve immediately. 

 

This was a really rich breakfast, but so nice for a special Sunday in the fall!

What is your favorite decadent breakfast?