Healthier Oatmeal Coconut Muffins

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Ginger, ground

• Refrigerated

  • 1/2 cup Almond milk
  • 1 Xl egg white

• Breakfast Foods

  • 1/2 cup Rolled oats

• Canned Goods

  • 3/8 cup Apple sauce, unsweetened

• Condiments

  • 1/4 cup Almond butter, natural
  • 5/16 cup Honey

• Baking & Spices

  • 1/2 tsp Almond extract
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 tsp Cinnamon
  • 3/4 cup Oat flour
  • 1/4 tsp Salt, fine grain
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 tsp Apple cider vinegar

• Nuts & Seeds

  • 1 cup Coconut flakes, Unsweetened

Found on veggiesbycandlelight.com

Ingredients

• ¾ cup oat flour
• ½ cup rolled oats
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp fine-grain salt
• 1 tsp cinnamon
• ½ tsp ground ginger
• 1 cup unsweetened coconut flakes, plus more for topping (if desired)
• ¼ cup natural almond butter
• ¼ cup + 2 Tbsp unsweetened apple sauce
• ½ tsp vanilla extract
• ½ tsp almond extract
• ½ tsp apple cider vinegar
• 1 XL egg white
• ¼ cup + 1 Tbsp honey
• ½ cup almond milk (or any nut milk of your choice)

Directions

• Pre-heat your oven to 400°F and prepare muffin tin
• In a medium bowl, combine the oat flour, rolled oats, baking powder, baking soda, salt, cinnamon, ginger powder and coconut flakes. Set aside.
• In a separate, microwave safe bowl, add the almond butter into a large, and microwave its begun to soften.
• To it, add in the apple sauce, vanilla and almond extracts, apple cider vinegar, egg white, honey and vanilla almond milk.
• Stir until well combined.
• Add the oat mix to the almond butter mix, and combine until just moistened.
• Fill the prepared muffins tin and sprinkle with coconut flakes, if desired.
• Bake until golden brown, and a toothpick inserted in the center of a muffin comes out clean, (~ 17-20 minutes)
• Let the muffins slightly cool in the pan, and then transfer to a wire rack to finish cooling.

Nutrition