Start the week off with a batch of my APPLESAUCE BREAKFAST MUFFINS. 🍎This easy gluten-free and vegan recipe is full apples and cinnamon has the perfect sweet, crunchy topping! Emerson LOVES them! 😋
1 flax egg (1 tbsp flax meal + 2 tbsp water)
1 3/4 c gluten-free rolled oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1/4 tsp cinnamon
1 c unsweetened applesauce
4 tbsp coconut oil, melted
1/4 c honey
1 tbsp vanilla extract
Topping- 1/4 c raw walnuts or pecans (or a mixture of both) + 1/4 c raw pumpkin seeds + 1/4 c raw sunflower seeds + 1-2 tbsp honey
1️⃣Preheat your oven to 350F. Line or lightly grease a muffin pan and set aside.
2️⃣Prep the flax egg by combining the flax meal and water in a small bowl. Mix and set aside to thicken.
3️⃣Add 1 cup of the oats to a high powdered blender/food processor and pulse until a fine flour forms. Add the flour to a large mixing bowl along with the remaining oats, baking powder, baking soda, salt, and cinnamon. Whisk to combine.
4️⃣In a separate bowl mix together the applesauce, coconut oil, honey, vanilla, and flax egg.
5️⃣Add the dry ingredients to the wet and mix until no lumps remain (the batter will have slightly more texture from the oats).
6️⃣Fill the prepared muffin pan with the batter, filling each well 3/4 of the way to the top.
7️⃣To make the topping, fold the nuts, seeds, and honey together until you achieve a sticky mixture (add additional honey if needed).
8️⃣Top each muffin with a tablespoon of the topping mixture and then bake the muffins for 18-20 minutes. They’re done when slightly golden and a toothpick inserted into the center comes out clean.
9️⃣Allow the muffins to cool before removing from the pan and serving.
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