Oats, sunflower seeds and applesauce make a delightful moist-crunchy contrast in these apple pastries. Brown sugar, whole-wheat flour, apples and dates give these muffins a dark, smoky sweetness which pairs well when served with coffee. This recipe comes to us from Cat of The Verdant Life.
Serves 18
- a little cooking oil, for preparing the muffin tin
- 1 1/4 cup unsweetened almond milk
- 2 teaspoons apple cider vinegar
- or
- 2 teaspoons lemon juice
- 2 cups quick oats
- 1/2 cup raw sunflower seeds
- 3/4 cup dates, chopped
- 1/3 cup applesauce
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup light brown sugar
- 1 1/4 cup warm water
- 1 medium apple, seeded and chopped
Preheat an oven to 375 degrees. Prepare 18 muffin cups with a light layer of cooking oil.
Place the almond milk and vinegar or lemon juice together in a large bowl. Set aside.
Toss the oats, sunflower seeds, dates and applesauce together in a separate large bowl, taking care to ensure the ingredients are evenly distributed and that the dates do not clump together.
Add both flours, baking powder, baking soda and salt to the oat date mixture. Stir to combine.
Whisk the sugar and water into the almond milk mixture.
In 3 parts, add the dry ingredients to the wet ingredients, stirring after each part is added. Fold in the apple pieces.
Fill each muffin cup with a scant 1/3 cup batter. Bake for 20-22 minutes, or until a toothpick inserted comes out clean. Cool 5 minutes and enjoy!
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