Soaked Oat Apple Muffins

These are as easy to make as regular muffins with just one extra, quick step that makes them more digestible and more nutritious!* These muffins are gluten-free.** For a few of our other favorite muffin recipes (some grain-free) check the bottom of this post. Makes 2 dozen muffins (think breakfast all week, snacks & lunch boxes!)

ingredients

  • 2 C rolled or steel-cut oats**
  • 2 C milk preferably from grass-fed cows, raw & grass-fed is even better***
  • 2 apples of your choice peeled and grated
  • 3 eggs
  • 1 Tbs vanilla extract
  • 1/2 butter and/or coconut oil
  • 1/2 C honey
  • 1 C coconut flour
  • 1 Tbs baking powder not soda
  • 1 tsp salt

instructions

The night before:

  1. Stir up in a large bowl the oats and milk. Let bowl sit on the counter, covered, over night. It will not spoil.

The next morning:

  1. Preheat your oven to 400 degrees. Line a muffin tin (or 2 if you have them) with baking cups or heavily grease the tins with coconut oil or butter.
  2. Add the eggs, vanilla and grate the apples right into the bowl of oats and milk.
  3. In a pot on the stove melt together you3 butter and/or coconut oil and honey until smooth. Add to bowl.
  4. Stir the contents of the bowl until evenly mixed.
  5. Now, add the coconut flour, salt and baking powder to the bowl. If you can sift in the flour using something like this or this, that will help keep clumps from forming in the batter.
  6. Stir contents of bowl again until evenly mixes. If the batter is too thick add a bit more milk. You do not want runny batter but if it’s too thick to stir, thin it a little.
  7. Fill muffin cups pretty full and bake for about 18 minutes. The cooler they are when you take them out of the tins or their papers, the easier it will be.
  8. Enjoy!

Recipe Notes

Variations: You can add 3 or 4 mashed, ripe bananas instead of the grated apple OR you can make an orange/chocolate version. Just omit the apples and add the zest of one orange and the juice from 2 medium size oranges to the mixture along with dark chocolate chips. 

*Soaking grains and legumes make them more nutritious and easier to digest because it helps to break down sugars, gluten, and other proteins, as well as any starches that may be present. It also makes the nutrients in the food easier for your body to access and use.

**Oats are naturally gluten-free but if you want to guarantee no cross-contamination from wheat (because they are commonly processed in the same facilities) you need to purchase a bag of oats that are certified gluten-free and say so on the packaging. This means they will have been processed in a designated gluten-free facility. Bob’s Red Mill carries an organic, gluten-free rolled oats.

***You can use a nut milk or coconut milk rather than dairy if you like.

more muffin recipes

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