Fragrant baked cups featuring tender apples, warm cinnamon, and wholesome oats for easy plant-based breakfast.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups rolled oats
02 - 1½ teaspoons ground cinnamon
03 - ½ teaspoon baking powder
04 - ¼ teaspoon salt
→ Wet Ingredients
05 - 1¼ cups unsweetened almond milk
06 - ¼ cup pure maple syrup
07 - 2 tablespoons melted coconut oil
08 - 1 teaspoon vanilla extract
09 - 2 tablespoons ground flaxseed
10 - 5 tablespoons water
→ Fruit
11 - 1½ cups diced apples (approximately 2 medium apples)
→ Optional Add-Ins
12 - ¼ cup chopped walnuts or pecans
13 - 2 tablespoons raisins
# Method:
01 - Preheat oven to 350°F and lightly grease a 12-cup muffin tin or line with paper liners.
02 - In a small bowl, combine ground flaxseed and water. Stir well and set aside for 5 minutes to thicken.
03 - In a large bowl, mix rolled oats, cinnamon, baking powder, and salt until evenly distributed.
04 - In another bowl, whisk together almond milk, maple syrup, melted coconut oil, vanilla extract, and the prepared flax egg until smooth.
05 - Add wet ingredients to the dry ingredients and mix until well combined.
06 - Fold in diced apples and any optional add-ins such as walnuts, pecans, or raisins.
07 - Divide the mixture evenly among the muffin cups, pressing down gently to compact.
08 - Bake for 25 to 28 minutes, or until the cups are firm and golden on top.
09 - Cool in the pan for 10 minutes before removing. Serve warm or at room temperature.
