Eplemos havregrynsmuffins (uten egg, uten raffinert sukker)

Disse Eplemos havregrynsmuffins are healthy breakfast muffins made from a can of unsweetened applesauce, but no eggs, no dairy, and no refined sugar for a high in fiber and protein treat.

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Eplemos havregrynsmuffins

Disse Eplemos havregrynsmuffins are healthy breakfast muffins made from a can of unsweetened applesauce, but no eggs, no dairy, and no refined sugar for a high in fiber and protein treat.

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Prep Tid: 30 minutter min

Cook Tid: 20 minutter min

Total tid: 50 minutter min

Rett: Frokost

Opprinnelse: amerikansk

porsjoner: 12 muffins

Kalorier: 223.1 kcal

Forfatter: Carine Claudepierre

KokemodusForhindre at skjermen din blir mørk

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Ingredienser

US Customary - Metric

• ▢ 2 kopper Selvhevende mel - (merknad 1)
• ▢ ¾ cup Gammeldags havregryn - (merknad 2)
• ▢ 1 ½ ts Kanel
• ▢ ¼ teskje allehånde - (merknad 3)
• ▢ 1 ⅓ kopper eplemos
• ▢ ⅓ cup Olivenolje med mild smak - (merknad 4)
• ▢ 5 ss Mandel-melk - (merknad 5)
• ▢ 1 teskje Vaniljeekstrakt
• ▢ ½ cup Kokosnøtt sukker - (merknad 6)

Optional oat crumb topping

• ▢ ⅓ cup Kokosnøtt sukker
• ▢ 3 ss Oliven olje
• ▢ ½ cup Selvhevende mel
• ▢ ½ teskje Kanel
• ▢ ⅓ cup Gammeldags havregryn

Instruksjoner

• Forvarm ovnen til 180 °C. Kle et muffinsbrett med 12 hull med papirformer. Smør med matoljespray. Sett til side.
• In a large mixing bowl, whisk applesauce, cinnamon, allspice, oil, almond milk, and vanilla extract.
• Add in the remaining ingredients: self-rising flour, oats, and coconut sugar.
• Use a rubber spatula to stir the ingredients together and form a consistent batter
• Fill the prepared muffin pan evenly with the muffin batter. Set aside while you prepare the crumb topping.
• In a small bowl, add all the crumb topping: flour, cinnamon, olive oil, coconut sugar, and oats.
• Stir with a fork, then use your fingertips to rub the ingredients together and form a sandy texture.
• Generously crumble the toppings on top of each muffin and press a little to stick to the top of the muffin.
• Stek muffinsene ved 180 °C i 25 til 28 minutter, til en tannpirker stukket i midten av muffinsen kommer ut ren.
• Let them cool down on a wire rack before serving. Serve with a drizzle of 2 teaspoons of natural peanut butter to add 4g of protein per muffin.

Merknader

Merknader 1: Or 2 cups of all-purpose flour (or white whole wheat flour) + 3 teaspoons of baking powder. For gluten-free muffins, swap the flour for all of these ingredients: use 1 1/2 cups of all-purpose gluten-free flour (I recommend Bob’s Red Mills) + 1/2 cup of millet flour or teff flour or oat flour + 1/2 teaspoon of baking soda + 2 teaspoons of lemon juice.

Merknader 2: You can use quick oats as well, but the crumb of your muffins will be drier. For a gluten-free option, use quinoa flakes or swap for gluten-free certified oats.

Merknader 3: Or nutmeg or skip.

Merknader 4: Or any light-flavored oil you like.

Merknader 5: Or any milk, like oat milk or soy milk.

Merknader 6: Or any crystal sweetener like sugar or brown sugar.

OvnsmodusJeg bruker varmluftsmodus. Hvis du må bruke vanlig modus, anbefaler jeg å øke temperaturen med 15 °C. Steketiden bør være den samme, men det kan ta noen minutter lenger.

Lagring: Store up to 4 days in an airtight container in the fridge or freeze up to 1 month. Thaw at room temperature the day before.

Nutritious booster: stir up to 1/2 cup of hemp seeds or pumpkin seeds in the batter to add more protein and fiber.

Utstyr

12-hulls muffinsform

Muffinsformer

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Ernæring

Visning: 1muffin | Kalorier: 223.1kcal | karbohydrater: 30.8g | Protein: 4.5g | Fett: 9.6g | Mettet fett: 0.7g | Flerumettet fett: 1.8g | Enumettet fett: 3.9g | Transfett: 0.02g | Natrium: 135.8mg | kalium: 87.4mg | Fiber: 2.1g | Sukker: 10.9g | A-vitamin: 10.1IU | Vitamin C: 3.5mg | Vitamin D: 0.1pg | Kalsium: 103.1mg | Stryke: 1.4mg | Magnesium: 15.7mg | Fosfor: 51.7mg | Sink: 0.4mg

Ingredienser og erstatninger

Du trenger bare noen få enkle ingredienser for å lage denne oppskriften. Slik velger og bytter du dem.

• Selvhevende mel – This ingredient provides the structure for the muffins. You can also make your own by combining 2 cups of all-purpose flour with 3 teaspoons of baking powder.
• Gammeldags havregryn – The oats add a lovely chewy texture and fiber to the muffins. Quick oats will also work, but the muffins’ texture will be a little drier.
• Cinnamon and Allspice – These spices bring a warm, sweet, and classic apple pie flavor to the muffins. If you don’t have allspice, you can use nutmeg or simply leave it out.
• eplemos – This ingredient is a key part of the recipe, giving the muffins a moist and tender crumb while also providing natural sweetness. I recommend using unsweetened applesauce.
• Lett olivenolje – I use this oil to make the muffins tender and moist. You can use any light-flavored oil you prefer.
• Mandel-melk – This adds moisture and helps create the right batter consistency. Other milks, like oat milk or soy milk, also work great.
• Vaniljeekstrakt – A touch of vanilla rounds out all the flavors and adds a pleasant aroma.
• Kokosnøtt sukker – This provides a caramel-like sweetness to the muffins and works well with the other ingredients. You can also use other crystal sweeteners like regular sugar or brown sugar.

How to Make Applesauce Oatmeal Muffins

These are really easy to whip up. Here’s how.

Combine the wet ingredients in a bowl.

Add the flour and dry ingredients and stir into a sticky batter.

Use an ice cream scoop to pour the batter into muffin cups.

Add the topping and bake the muffins at 350°F (180°C) for 25 to 28 minutes.

Carines baketips

La meg dele noen flere tips til perfekte eplemosmuffins.

• More Apple – Stir one cup of grated apple into the batter to add moisture, fiber, and more apple flavor to the muffins. Use Braeburn or Granny Smith apples and grate on the large grater for more texture.
• Havrefri – Swap oats for quinoa flakes.
• More Protein – In the topping, swap flour for almond flour to add protein and a lovely almond flavor.
• Crunch – Stir in 1/2 cup chopped walnuts or pecans in the crumb for a crunchy texture and healthy fats from nuts.
• Sugar Balance – If you skip the crumb topping, you may want to up the sugar in the muffin batter from 1/2 cup to 2/3 cup for a sweeter crumb.

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