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Apple Oat Muffins!

My oh my, I just created quite a delicious snack muffin!

I had a bag of oat flakes, some vanilla coconut milk and some apples I really wanted to use up. I also have a hubby that loves having little snacks to take to work. So I set out to find an apple oat muffin recipes of sorts, but was surprisingly unsuccessful. Apparently, most of those types of recipes call for bran and also call for eggs. As you know, I bake everything vegan and was not about to reach for eggs just to use up the ingredients I had. With a little looking around, piecing together and veganizing I ended up with a moist, tasty, lightly sweet, healthful muffin!

These little gems are great for snacks, a quick on-the-go breakfast or even a guilt-free dessert! Enjoy!


Apple Oat Muffins

Yields 24 muffins

1 cup uncooked oatmeal
1 cup vanilla coconut milk (regular or another non-dairy milk will do just fine!)
3 cups flour
4 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
3/4 cup sugar (add a little extra if using unsweetened/non-vanilla milk)
1 cup canola oil
3Tblspn ground flax seed + 9 Tblspns water (equivalent to 3 eggs)
1 tsp vanilla extract
1 1/2 cup peeled and chopped apple (about one med-large apple)
2 Tblspn sugar, for sprinkling (I prefer raw turbinado sugar)
*Optional: 1/2 cup raw walnuts, chopped

Preheat your oven to 400*.Line two muffins tins with paper liners or lightly grease.
Combine the oats with the coconut milk and set aside.
In a small bowl, beat together the ground flax seed and water with a small whisk until slightly gelatinous and set aside.
Combine flour, baking powder, salt, baking soda, cinnamon and sugar in large mixing bowl.
Make a well in the center of the dry ingredients and add oat mixture, oil and flax seed mixture. Stir until just moistened.
Fold in the apple.
Spoon your mixture into the muffins tins, filling each liner abut 3/4 full.
Sprinkle the extra sugar and chopped walnuts on top of the unbaked muffins. You can also sprinkle each with a little cinnamon, if you would like. It looks pretty!
Bake the muffins for 15-20 minutes, or until an inserted toothpick comes out clean.
Let cool for about 10 minutes and enjoy!

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Also, just a little photo...

Of some beautiful radishes my friend and I pulled from my garden this afternoon!



They just make me happy, that's all.