Healthy Apple Crisp Muffins- oil, sugar, dairy, and flour free!
Muffins are an easy and highly portable breakfast/snack option but are typically laden with sugar and oil which can make them less than healthy. I’m always looking for ways to make things a bit more nutritious and try to avoid refined sugar, bleached white flour, and butter when I can. Don’t get me wrong it’s not that I never make anything with butter, flour, or sugar, heck I love a good ol’ fashioned shortbread cookie and couldn’t live without making some of those around the holidays but I do try to make small changes when I can to ensure that we eat healthy whole foods as a family!
I made these oatmeal muffins without flour, dairy, sugar, or oil and they turned out so well! My family ate the whole batch in 2 days!!!! They are made with apple sauce, whole grain oat flour, almond milk, chunks of apple, and natural honey.
Here is what makes these a little more nutritious:
- Toasted oatmeal replaces bleached white flour. (Use oats labeled gluten-free for healthy gluten-free muffins.)
- Bananas/applesauce keep the muffins moist instead of the usual oil or butter.
- A bit of honey sweetens the recipe instead of refined white sugar.
These can be made using gluten free oats to make them gluten free and the best part, you can customize the batter to make your favourite muffin flavour! I used chopped apple and shredded zucchini for this batch and they were really good!! Zucchini is a great way to sneak in some extra veggies and it also helps to add moisture to the batter without using oil or butter.
I did add a crumb topping to mine which my kids absolutely loved. I mean who doesn’t love a little oat crisp on top?! The extra sweet crunchy oats really add another layer of deliciousness. You can omit this however if you prefer. I love this recipe because you can get creative and add your favourite add ins. I have used this basic oat muffin recipe a lot and like to swap out what I put in them to switch things up!
- frozen blueberries *Tip-I keep mine in the freezer until the very end when I’m ready to add them to the batter, then I rinse them in cold water and pat dry. This will keep them from turning your batter blue or purple!
- chocolate chips
- 1/2 zucchini and 1/2 apple
- 1/2 walnuts and 1/2 raisins
- fresh or frozen raspberries
- 2 ½ cups old-fashioned oats ( 2 cups ground, 1/2 cup whole)
- 2 Tbsp old-fashioned oats for muffin tops (unless adding crumb topping-see below for ingredients and recipe)
- 3 large overripe bananas (1.5 cup mashed or or 1.5 cup applesauce- I used applesauce)
- 1 cup add ins (1 cup blueberries, raspberries, OR 1/2 cup grated zucchini and 1/2 chopped apple as an example) you can get creative here! I added 1/2 cup grated zucchini and 1/2 finely chopped apple. *Note- squeeze out excess water from zucchini before adding
- 2 large eggs lightly beaten
- 1/3 cup honey
- 3/4 cup milk (I used almond milk)
- 2 tsp real vanilla
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- muffin tin
Preheat oven to 325 degrees. Place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Do not let these get too toasted! Then cool to room temperature. *Note-If you are in a hurry you can skip this step, however the toasting adds flavour!)
Divide oats into portions of 1.5 cups, 1 cup and 2 Tbsp
Turn oven heat up to 350 degrees.
Place 1.5 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
Mash bananas well, they should have no lumps. I use my mixer to mash them before adding the other wet ingredients.
Add eggs, honey, milk and vanilla. Mix to combine.
Add dry ingredients (including the ground oats and 1 cup whole oats) to wet ingredients and mix until just incorporated. Allow these to sit for 10 minutes to soak the oats.
Optional: Fold in approximately 1 cup fruit (I like them with lots of fruit!), raisins or nuts.
Scoop into muffin tin, lined with muffin wrappers (makes 12 muffins).
Sprinkle muffin tops with the 2 Tbsp of reserved oats or crumb topping (see recipe below) and press lightly to make sure they stick.
Bake at 350 for about 20 -23 minutes, a toothpick inserted in the center of a muffin should come out clean.
- 1/3 cups coconut oil (in liquid form)- add an extra 1-2 tbsp if your mixture seems too dry once mixed.
- 1/4 cup honey
- 3/4 cup rolled oats
- 1/4 cup chopped pecans
- 1/4 cup almond meal
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- Whisk the coconut oil and honey together until smooth. Place the rolled oats, pecans, almond meal, cinnamon, and salt in a large bowl. Add the coconut oil and honey mixture; stir until combined. Add your mixture to the top of the muffins just before putting them in the oven.