(picture is from original recipe – they were eaten so quickly at our house that I didn’t get the chance to snap a pic!)
Fall is here! The leaves are golden, the air is crisp, and wafts of allspice and nutmeg are in the air. Chai tea is a wonderful and warming favourite
in the fall – so why not transport that deliciousness into something edible? I was asked by a colleague recently to post something she can use for her kids’ lunches – these little nuggets of goodness are perfect. With no sugar (aside from a little maple syrup) and no flour, I was admittedly dubious… but they turned out to be delicious!
I switched up the coconut oil for canola in the original recipe – coconut oil, contrary to
popular belief, is not good for you (read here for more on this topic). I have also added more spice for better flavour. We loved the apple bits – don’t skimp here! One more tip: we tried some Roger’s Porridge (blue bag) instead of the rolled oats and they turned out perfectly.
- 3 cups rolled oats (or Roger’s porridge blue bag)
- 1 tsp baking powder
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- 2 tsp ground cinnamon
- 1 large apple (or 2
small) – minced
- 2 eggs
- 2 tbsp maple syrup
- 1 tbsp canola oil
- 1 large banana (or 1.5
- 1.5 cups unsweetened almond milk
- Preheat oven to 350ºF and line a 12-count muffin tin with muffin liners. Spray with nonstick cooking spray.
- Place rolled oats, baking powder, and spices in a large bowl and combine.
- Peel a large apple and then finely dice. Set aside.
- Place banana in a medium size bowl and mash. Then add in eggs, maple syrup, canola oil, and almond milk. Add wet mixture into the dry mixture and fold together. Add the apple bits and mix again.
- Fill 12 muffin liners to the top. Place in oven at 350ºF and bake for 19-21 minutes, until a toothpick inserted into the centre comes out clean.
- Let cool for 10 minutes before removing from muffin tin.
Makes 12 muffins. Per muffin: (using rolled oats)
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