APPLE CINNAMON OATMEAL MUFFINS (EGG FREE)

These egg-free Apple Cinnamon Oatmeal Muffins are made with rolled oats, oat flour, grated apples, and flaxseed. They’re healthy and delicious.

I’ve been on a bit of a muffin-making kick lately, and I’ve been especially enjoying making my muffins from oats and oat flour. While these oat muffins are technically gluten-free (for people who can tolerate oats), my family enjoys them even though none of us needs to follow a gluten-free diet.

I have an idea to create a series of these oatmeal muffins that are all inspired by the store-bought oatmeal packets that I ate as a kid. And when I ended up with a bunch of not-so-great apples that no one wanted to eat (soft and kind of mealy, but still good for baking), I decided to start with Apple Cinnamon Oatmeal Muffins. And since eggs are so expensive and in short supply right now for many of my readers, I decided to make them egg-free.

HOW TO MAKE APPLE CINNAMON OATMEAL MUFFINS

To start making these (and all) oatmeal muffins, use a coffee grinderor mini food processor to grind half of the rolled oats into oat flour. Or if you already happen to have oat flour on hand, you can use that instead.

Next, you’ll want to prepare the flaxseeds to replace the egg. If your flaxseeds are whole, use the coffee grinder again to grind them. Then, mix them with some water and let them sit for a few minutes. The mixture will thicken to a gel-like consistency.

Meanwhile, prepare the apple by peeling it and grating it with the large holes on a box grater. After peeling the apple, there is no need to cut it up. Simply grate the apple from whole, rotating it each time you reach the core.

Next, whisk together the dry ingredients (oats, oat flour, sugar, baking powder, baking soda, cinnamon, and salt). In a smaller bowl or large measuring cup, stir together the wet ingredients (yogurt, milk, oil, and the flaxseed mixture).

Pour the wet ingredients into the bowl with the dry ingredients, and mix on low speed with a hand mixer(alternatively, you can use a stand mixer) until the dry ingredients are moistened. Increase the mixer speed to high, and continue mixing for 2 minutes.

Note that using an electric mixer (or mixing very aggressively with a whisk) is important when making gluten-free muffins because it will give the batter more structure, which helps the muffins rise and become soft and fluffy when cooked. Gluten-free muffins that are not mixed aggressively will be dense and flat.

Once the batter is fully mixed, stir in the grated apple. Cover the bowl of batter and put it in the fridge for at least an hour, or up to 12 hours (leave it overnight if you want fresh-baked muffins in the morning). Resting muffin batter is beneficial to all muffins, not just gluten-free ones.

When it’s time to bake, grease your muffin pan and/0r line the cups with paper liners. Distribute the muffin batter evenly between the cups. Bake the muffins until they’re golden brown on the tops and a toothpick inserted into the center of the muffin comes out dry with a few crumbs clinging to it.

Let the muffins cool for a few minutes before serving. To store leftover muffins, cool them to room temperature, then store in an airtight container or zipper bag at room temperature for up to two days, or in the freezer for a longer period.