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Apple Pie Oat Muffins https://www.metro.ca/userfiles/image/recipes/muffins-avoine-facon-tarte-pommes-11473.jpg PT30M PT17M PT47M
Preheat oven to 425°F.For topping, combine flour, brown sugar, oats, coconut oil and cinnamon. Set aside.Place 12 slices of thawed and drained apples on a plate and reserve for garnish. Chop remaining apples into small pieces; set aside.In a large bowl, whisk together flour, oats, baking powder, cinnamon, and salt.In a medium bowl, whisk together oat beverage, brown sugar, melted coconut oil, eggs, lemon juice and zest.Pour wet ingredients into dry ingredients and stir together until just combined. Fold in chopped apples.Line a 12 cavity muffin tray with paper cups. Divide muffin batter evenly among cups (about 1/2 cup (125 ml) portions).Top each muffin with reserved apple slices and crumble topping.Bake in centre rack for 5 minutes; reduce heat to 375°F and bake further 12 minutes until golden and a toothpick inserted into centre comes out cleanly.Let cool 5 minutes before removing to a cooling rack to cool completely.Tip:For a vegan friendly recipe, swap out the eggs for 2 tbsp (30 ml) ground flax mixed with 2 tbsp (30 ml) water.
12
3 4 5 2
Topping: 1/4 cup (60 ml) all purpose flour 2 tablespoons (30 ml) dark brown sugar 1 1/2 tablespoons (22,5 ml) Selection regular quick oats 1 1/2 tablespoons (22,5 ml) melted coconut oil 1/4 teaspoon (1,25 ml) cinnamon 1 bag (600 g) Irresistibles frozen sliced apples thawed and drained 2 1/2 cups (625 ml) Selection all purpose flour 1/2 cup (125 ml) Selection regular quick oats 3 1/2 teaspoons (17,5 ml) baking powder 2 1/2 teaspoons (12,5 ml) cinnamon 1/2 teaspoon (2,5 ml) salt 3/4 cups (180 ml) Silk Oat Beverage 1 cup (250 ml) dark brown sugar 1/2 cup (125 ml) melted coconut oil 2 eggs zest and juice of one lemon 1 teaspoon (5 ml) pure vanilla extract
Apple Pie Oat Muffins

Apple Pie Oat Muffins

Rate this recipe
4 Votes
12
Main course
0:30
Preparation
0:17
COOKING
0:47
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Topping:
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  • 1/4 cup
    (60 ml)
    all purpose flour
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  • 2 tablespoons
    (30 ml)
    dark brown sugar
  • 1 1/2 tablespoons
    (22,5 ml)
    Selection regular quick oats
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  • 1 1/2 tablespoons
    (22,5 ml)
    melted coconut oil
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  • 1/4 teaspoon
    (1,25 ml)
    cinnamon
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  • 1 bag
    (600 g)
    Irresistibles frozen sliced apples thawed and drained
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    LARGE SEEDLESS NAVEL ORANGES OR RED GRAPEFRUITS

    LARGE SEEDLESS NAVEL ORANGES OR RED GRAPEFRUITS

    $1.79 /lb

    PRODUCT OF SOUTH AFRICA GALA APPLES PRODUCT OF ONTARIO CANADA EXTRA FANCY GRADE OR PRODUCT OF CHILE EXTRA FANCY GRADE 3.95/kg


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  • 2 1/2 cups
    (625 ml)
    Selection all purpose flour
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  • 1/2 cup
    (125 ml)
    Selection regular quick oats
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  • 3 1/2 teaspoons
    (17,5 ml)
    baking powder
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  • 2 1/2 teaspoons
    (12,5 ml)
    cinnamon
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  • 1/2 teaspoon
    (2,5 ml)
    salt
  • 3/4 cups
    (180 ml)
    Silk Oat Beverage
  • 1 cup
    (250 ml)
    dark brown sugar
  • 1/2 cup
    (125 ml)
    melted coconut oil
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  • 2
    eggs

  • zest and juice of one lemon
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  • 1 teaspoon
    (5 ml)
    pure vanilla extract
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Imprimer ma sélection

Preparation

Preheat oven to 425°F.

For topping, combine flour, brown sugar, oats, coconut oil and cinnamon. Set aside.

Place 12 slices of thawed and drained apples on a plate and reserve for garnish. Chop remaining apples into small pieces; set aside.

In a large bowl, whisk together flour, oats, baking powder, cinnamon, and salt.

In a medium bowl, whisk together oat beverage, brown sugar, melted coconut oil, eggs, lemon juice and zest.

Pour wet ingredients into dry ingredients and stir together until just combined. Fold in chopped apples.

Line a 12 cavity muffin tray with paper cups. Divide muffin batter evenly among cups (about 1/2 cup (125 ml) portions).

Top each muffin with reserved apple slices and crumble topping.

Bake in centre rack for 5 minutes; reduce heat to 375°F and bake further 12 minutes until golden and a toothpick inserted into centre comes out cleanly.

Let cool 5 minutes before removing to a cooling rack to cool completely.

Tip:

For a vegan friendly recipe, swap out the eggs for 2 tbsp (30 ml) ground flax mixed with 2 tbsp (30 ml) water.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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