Cozy, lightly sweet, and blood-sugar friendly, these muffins are the perfect way to enjoy our Apple + Cinnamon N’Oats beyond the bowl. They’re naturally low-carb, gluten-free, and can easily be made dairy-free or vegan.
Ingredients (Makes 6 muffins)
- 1 cup Apple + Cinnamon N’Oats
- 1 tsp baking powder
- 2 large eggs (or 2 flax eggs for vegan)
- ½ cup unsweetened applesauce (adds natural sweetness + moisture)
- ¼ cup unsweetened almond milk (or milk of choice)
- 1 tbsp almond butter or peanut butter (optional, for richness)
- Dash of cinnamon (optional, for extra spice)
Instructions
- Preheat oven to 350°F. Line a muffin tin with 6 paper liners or lightly grease.
- In a medium mixing bowl, whisk together N’Oats, baking powder, and cinnamon.
- In another bowl, combine eggs, applesauce, milk, and almond butter until smooth.
- Add wet ingredients to dry and mix until just combined.
- Divide batter evenly among 6 muffin cups.
- Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
- Let cool for 5 minutes before removing from tin. Enjoy warm or at room temp.
Storage
- Store in an airtight container at room temp for 2 days, or refrigerate up to 5 days.
- These muffins also freeze well—just reheat in the microwave for 20–30 seconds.
Serving Ideas
- Spread with almond butter or cream cheese for a heartier snack.
- Pair with coffee or tea for the perfect cozy morning ritual.
- Crumble on top of yogurt for extra crunch.
👉 Ready to bake? Shop Apple + Cinnamon N’Oats
