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Apple & Cinnamon oat muffins
Apple & Cinnamon oat muffins
Ingredients
4 cup Rolled oats uncooked, plain, unfortified
1 cup Milk cow, ready to drink, regular fat, regular- 1 tsp Bicarbonate soda
2 tsp cinnamon
4 Apples fresh, bonza, unpeeled
4 tbsp butter
6 tbsp Honey
4 Eggs
Instructions
- Preheat oven to 180C.
- Slice two of the apples and lay thin slices on the base of a 2 x lined loaf tin.
- Dice the other 2 x apples.
- Blitz oats on high in food processor until they resemble flour.
- Whisk milk and eggs in a bowl and then add diced apple, coconut oil, oat flour, honey , bicarb and cinnamon. Mix well.
- Pour mix over sliced apple and bake for 15 minutes until firm & golden
- Once cooked allow to cool slightly before turning onto board for slicing
Notes
1. Milk (Dairy)
- Source in recipe: Cow’s milk, butter
- Modification: Use a plant-based milk (such as oat, rice, or coconut milk) and a dairy-free margarine or plant-based butter.
2. Egg
- Source in recipe: Eggs
- Modification: Replace each egg with 1 tbsp chia or flaxseed meal mixed with 3 tbsp water (let sit to gel), or use a commercial egg replacer.
3. Oats (Gluten/Barley/Rye/Wheat)
- Source in recipe: Rolled oats
- Modification: Use certified gluten-free oats if the person is sensitive to gluten (note: oats themselves do not contain gluten, but are often contaminated unless certified gluten-free).
- For wheat/barley/rye allergy: Ensure oats are processed in a facility free from these grains.
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