As I mentioned previously, I am still easing myself into fall recipes. I’m not quite ready for pumpkin everything just yet! That’s why I’ve been making tons of apple recipes to get myself through September! These muffins are a spin on my master oatmeal muffin recipe, with some key changes.

I recently bought a HUGE jug of apple cider to make some apple cider bellinis for brunch. The only problem? I needed about 6 oz of cider for these cocktails, and that’s about 2% of the giant jug of cider I bought, oops! But that’s okay, it’s given me the opportunity to play around with using cider in some of my baking recipes. These muffins have cider, apples, cinnamon, and nutmeg, and taste like the muffin version of an apple pie. They’re my new favorite muffin recipe! Though admittedly, that isn’t difficult because I LOVE muffins.

What do you need to make these apple cider oatmeal muffins?

• Eggs
• 1:1 gluten-free flour – we always use Bob’s Redmill
• Old-fashioned rolled oats – we always use Bob’s Redmill
• Cider
• Maple syrup
• Avocado oil
• Vanilla
• Coconut sugar – by far, our favorite is Everland
• Baking powder
• Cinnamon – we use Simply Organic for all of our spices
• Nutmeg
• Baking soda
• Sea salt
• Apples – our favorite place to get produce is Farm Boy
• Walnuts (optional)

Looking for more muffin recipes?

• Paleo banana chocolate chip muffins
• Paleo double chocolate muffins
• Strawberry lemon streusel muffins

Ingredients:

• 2 cups of old-fashioned rolled oats *NOT quick cooking oats
• 1 1/2 cups of 1:1 gluten-free flour
• 1/3 cup of coconut sugar
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1 teaspoon of cinnamon
• 1/8 teaspoon of nutmeg
• 1/2 teaspoon of sea salt
• 1 cup of cider
• 2 eggs
• 1/3 cup of maple syrup
• 1/3 cup of avocado oil
• 1 tablespoon of vanilla
• 2 medium apples, peeled, cored, and diced
• 1/2 cup of walnuts (optional)

Instructions:

Step 4:

Pour the batter into the prepared muffin pan, filling the wells up completely. Place the muffin pan in the oven, and bake for 20-25 minutes or until a toothpick inserted into the center of the muffins comes out clean.

Step 5:

Once done baking, allow the muffins to cool in the pan for 5 minutes before gently removing them to a wire cooling wrack to cool to room temperature. Enjoy!

Notes:

1. Muffins can be stored at room temperature for up to a week
2. The walnuts are totally optional, but do add a nice crunchy texture to the muffins
3. Muffins can be frozen for up to 3 months

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