Oat and Apple Breakfast Cupcakes

OAT AND APPLE

This week I am mixing it up from the typical banana recipes you have been seeing on your social media feeds to bringing the apples back! These cupcakes are perfect to grab a couple on the go for your breakfast or as an afternoon snack! They are deliciously moist and they can be adapted to be made vegan if required (see the instructions in brackets below!). Wanting to mix up your cupcake each time you make them? Why not add in different dried fruits or chopped nuts into the mix?

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Serves: 12. Preparation and Cooking Time: 50 minutes

INGREDIENTS

• 1 ¾ cups oat flour (simply blitz rolled oats in a blender or food processor, until oats are fine)

• ⅓ cup rolled oats (and 1 tbsp worth for sprinkling on top)

• ⅓ cup melted coconut oil or butter

• ½ cup honey or maple syrup

• 2 eggs (or flax egg to make vegan - mix 2 tbsp milled flax seed and 5 tbsp water and leave to stand for 5 mins)

• 1 cup stewed apples (peel, core and chop approx 3 apples and cook in a pot with a splash of water until stewed into the soft chunks with the majority being the consistency of an puree)

• ¼ cup milk of choice (I use almond milk)

• 1 tsp vanilla extract

• 1 tsp baking powder

• ½ tsp ground sweet cinnamon

• ½ tsp ground ginger

• ¼ tsp ground all spice

• Optional extras: ¾ cup sultanas (or other dried fruit)/ chopped walnuts or pecans

METHOD

1. Prepare your stewed apples if not already done so, along with your flax egg if making your recipe vegan.

2. Preheat oven to 165C (or 325F). Then grease 12 cups of your cupcake tin with a little butter/oil or cooking spray.

3. In a large bowl, beat the coconut oil/butter and maple syrup/honey together with a hand whisk. Add the eggs and beat well (if using a flax egg, then fold it into the mixture).

4. Mix in the stewed apples and milk, followed by the baking powder, vanilla extract, cinnamon, ginger and allspice.

5. Add the oat flour and oats to the bowl and mix with a large spoon, until well combined.

6. Add any optional add ins into the baking mixture now, and continue to stir the mixture together well.

7. Divide the batter evenly between the cupcake cups. Sprinkle the tops of the cupcakes with a small amount of oats.

8. Bake cupcakes for 25-30 minutes, until cooked through (use a cake tester or toothpick to insert into the middle of the cupcake; if it comes out clean then it is cooked through)

9. Place the baking tin on a cooling rack to cool. Once cool, remove from the tin and enjoy.

Happy Baking!

Ruth xxx