These Flourless Oatmeal Applesauce Almond Butter Muffins are made with oats, almond butter and topped with coconut. Easy and gluten and dairy free!
(Originally published sept 10/14, photos updated 02/08/18)
Hi. My name is Taylor and I am a homemade almond butter addict.
So much so that Costco left me a voicemail the other day telling me there was a recall on the stuff that I had purchased there awhile back.
Mr. Nursey FFF goes “you’re going to throw that out right?”
Me: “Do I look like I got sick?”
Aaaaandd then I went back to eating it (read: stuffing it in face by the finger-full. This addict doesn’t even have time to use a spoon.)
And, if you remember that cashew cream sauce that I wanted to eat with all the spoons, you’ll know that Taylor forfeiting the use of a circular, feeding device is some serious BUS to the INESS.
Aside from my possible-death-ensuing love of almond butter, I have also been on a gluten free muffin kick lately. You should also know that I accidentally wrote “muffin cake” instead of “kick.” I think that is why my subconscious enjoys the muffa-luffas (translation: muffin) because it’s like a mini cake. That I can eat for breakfast. And snack. And dinner and…
You get it.
Ingredients
- 3/4 cup Oat Flour
- 1/2 cup Rolled Oats
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 3/4 teaspoon Cinnamon
- 1/2 teaspoon Ground Ginger
- 1 cup Unsweetened Coconut Flakes Plus more for topping if desired
- 1/4 cup Natural Almond Butter
- 1/4 cup Unsweetened Apple Sauce Plus 2 tablespoons
- 1/2 teaspoon Pure Vanilla Extract
- 1/2 teaspoon Pure Almond Extract
- 1/2 teaspoon Apple Cider Vinegar
- 1 large Egg White
- 1/4 cup Honey Plus 1 tablespoon
- 1/2 cup Vanilla Almond Milk Unsweetened
Instructions
- Preheat your oven to 400°F and spray a muffin tin with cooking spray
- In a medium bowl, stir together the oat flour, rolled oats, baking powder, baking soda, salt, cinnamon, ginger powder and coconut flakes until well combined. Set aside.
- Place the almond butter into a large, microwave safe bowl and microwave until it begins to soften. Add in the apple sauce, vanilla and almond extracts, apple cider vinegar, egg white, honey and vanilla almond milk. Stir until well combined.
- Stir the oat mixture into the almond butter mixture 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, about 17-20 minutes.
- Let the muffins slightly cool in the pan, and then transfer to a wire rack to finish cooling.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Back to breakfast meal prep ideas in the form of these super softy, crunchy-coconuty topped flourless muffins. I made lots of them. And by lots I mean I didn’t go to the gym in the morning for a while.
Because I just filled my bathtub with my overflowing gluten free muffin stash and swam laps.
And by “laps” I mean I sat in a muffin bath and just ate the things. Because laps in a bathtub? That’s hard.
And by a “muffin bath’ I really mean that I did no such thing.
But it sounded dramatic no?
I did have a lot of muffins. This Flourless Oatmeal Applesauce Almond Butter Muffins recipes required a lot of testing. Is it just me or is it all kinds of hard to get a yummy-textured-soft-and-perfect gluten free muffin when you use oat flour, no oil and apple sauce?
These Flourless Oatmeal Applesauce Almond Butter Muffin. They were gummy. They were moist. And not like the good kind of moist. Like the bad kind that just kind of stuck to the top of your mouth…and stays there.
GAH. No Bueno.
Then. I decided to add some gluten free ALMOND BUTTER muffins because:
- I am secretly trying to kill Mr. FFF with my poisonous almond butter schemes so I can take all his money.
- I’m kidding.
- Obsession.
And from here on out, I am making a wee, almond-butter sized cape, taping it to the jar in the fanciest way possible and declaring that almond butter is, in fact, the savior of all the healthy oatmeal muffins.
Plus, just like those vegan protein muffins, it tastes darn good with coconut.
If you wanted to get EXTRA crazy, you could probably add some chocolate chips so these little coconut muffins would have an “almond joy” like quality. You guys went crazy for the homemade paleo almond joy bars, crispy no bake almond joy bars and salted almond joy no bake bars, so I know you like this idea.
I also went crazy for aforementioned bars, so I LOVE this idea just as much.
Chocolate chips or not, let’s agree to breakfasts loaded with healthy mini cakes in the form of these Flourless Oatmeal Applesauce Almond Butter Muffins.
The day can only be GOOD when THAT is at the onset.
I also shared the Gluten Free Almond Coconut Muffins Recipe over on Food Fanatic. Be sure to pay them a visit!
Ingredients
- 3/4 cup Oat Flour
- 1/2 cup Rolled Oats
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 3/4 teaspoon Cinnamon
- 1/2 teaspoon Ground Ginger
- 1 cup Unsweetened Coconut Flakes Plus more for topping if desired
- 1/4 cup Natural Almond Butter
- 1/4 cup Unsweetened Apple Sauce Plus 2 tablespoons
- 1/2 teaspoon Pure Vanilla Extract
- 1/2 teaspoon Pure Almond Extract
- 1/2 teaspoon Apple Cider Vinegar
- 1 large Egg White
- 1/4 cup Honey Plus 1 tablespoon
- 1/2 cup Vanilla Almond Milk Unsweetened
Instructions
- Preheat your oven to 400°F and spray a muffin tin with cooking spray
- In a medium bowl, stir together the oat flour, rolled oats, baking powder, baking soda, salt, cinnamon, ginger powder and coconut flakes until well combined. Set aside.
- Place the almond butter into a large, microwave safe bowl and microwave until it begins to soften. Add in the apple sauce, vanilla and almond extracts, apple cider vinegar, egg white, honey and vanilla almond milk. Stir until well combined.
- Stir the oat mixture into the almond butter mixture 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, about 17-20 minutes.
- Let the muffins slightly cool in the pan, and then transfer to a wire rack to finish cooling.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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