Ingredients

The following ingredients have 9 Servings
  • 1 large egg or 1 flax egg (1 T flax + 3T water)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup non-dairy milk
  • 1/4 cup honey
  • 1 1/4 cup oats
  • 1/4 cup blanched almond flour
  • 1/4 cup coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • Pecans for topping

Instruction

  • Heat the oven to 350ºF. Grease a 12-cup muffin tin and set aside.
  • Add the egg, applesauce, milk and honey into a blender. Blend on high until smooth. Add the oats and blend again until smooth. Add remaining ingredients (minus the pecans) and blend again until combined.
  • Fill each cup ¾ of the way full. Sprinkle with pecans if using and press down slightly so they stay in place. Add water to the cups that are unused.
  • Bake on the center rack for 22 - 24 minutes until a cake tester inserted into the center comes out clean.
  • Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely. If desired, reheat in the toaster oven or in the microwave (and definitely drizzle with some honey or creamy peanut butter!)