Autumn is so beautiful. I never tire of watching the leaves change color and I love feeling  of the brisk morning chill that justifies a great sweater and boots combo.  Fall weather really makes me want to bake. I grew up in a family of great bakers, and there was never a shortage of pies, cookies, and breakfast treats.

Fall also reminds me that the Holidays are just around the corner, and a hot cup of tea and something smelling of cinnamon baking in the oven seems more inviting than ever.  Thus was born my first ‘healthier’ flourless muffin recipe, fall theme intact.

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Apple Cranberry Spice Oaty Muffins

Bake at 375 degrees for 30 min or until a knife comes out cleanly
Makes 12 Muffins, approx. 91 calories each*

Ingredients:

1 cup Quick Oats
1 cup Old-Fashioned (slow) Oats
1 TBSP Organic Coconut Oil
1 ½ tsp All-Natural Unsalted Peanut Butter
1 XL Egg
1 Medium Banana, mashed
1 TBSP Raw Organic Sugar
¼ Cup Nonfat Plain Greek Yogurt (I favor Chobani)
½ Medium Apple peeled and diced to your discretion
1 Cup Fresh or Frozen Cranberries
1 tsp Baking Powder
½ tsp Baking Soda
1 TBSP Cinnamon
½ tsp each: Cloves, Ginger, Nutmeg
1 to 2 tsp(s) Vanilla
1 Cup Water

Directions:

1. Pre-Heat Oven to 375 Degrees

2. Combine Coconut Oil and Peanut Butter until smooth.

3. Stir in mashed Banana, Egg, Sugar, and Yogurt.
I have had good results using a blender for the first two steps, but mixing the ingredients well with a fork works too.  The key is that the fat really needs to be well distributed throughout the batter for this recipe to work.

4. Transfer liquid mixture to a large bowl and stir in the Quick and Old-Fashioned Oats, Baking Powder, and Baking Soda until well combined. The batter should look like a sticky ball at this point.

5. Stir in Apples, Cranberries, and water.  Allow the batter to sit a few minutes and then stir again in order to help the oats to evenly absorb the liquid.

6. Scoop batter into a 12 muffin tin or ramekins. I have found that each muffin winds up being a little over ¼ cup, and a measuring cup makes a handy batter scoop.

7. Make some tea or coffee and enjoy a warm, delicious, nutritious, oat-tacular muffin 😉

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I have been making a lot of variations of these oat-tastic flourless muffins, but I think I finally got the fat content right so they stay moist. My favorite variation is to use ½ cup Apple Cider in place of ½ of the water, and 1 TBSP Grade B Maple Syrup in place of the sugar.*

For best flavor, store leftover muffins in the refrigerator for up to a week and a half.

*Caloric value will vary depending on the ingredients used

Click here for Nutrition details

Nutrition Facts