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!
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.
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.
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
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
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).