Okay, I have a confession, I actually made these almost a week ago, but I really didn’t want y’all to think that all I ever eat is muffins.
I do love a good muffin, but it’s actually pretty rare that I get to eat one unless I come up with a moist and delicious gluten free option in my own kitchen.
You know what is even more rare? Eating a bagel. Because.. well, everyone knows that all the best bagels have gluten in them. Normally this would not be a problem, because people eat bagels for the cream cheese, right?
And my second confession is that I just really don’t like cream cheese. Ever.
Okay, that’s a lie.. I like it once a year- and once only. I like it when Trader Joe’s turns their entire store into a pumpkin wonderland, and at the back of that glorious wonderland, tucked away in the cold section, is pumpkin cream cheese.
It’s that time of year, and I shamelessly bought the pumpkin cream cheese. I smiled so big it hurt, and then I pranced home and placed it in the fridge. Then I realized that I had nothing to eat it on. My smile went away for just a few minutes, but then it came back when I realized all I had to do was create something to eat the cream cheese on.
A beautiful cinnamon oat muffin.
While these muffins did turn out to be awesome, and I could eat them a million times- whether covered in butter, jam, or nothing at all- the sole purpose of their existence is to act as a vehicle for pumpkin cream cheese.
Whether you need a vehicle for something creamy and sweet, or you simply want a healthy muffin that tastes delicious but doesn’t leave you feeling guilty, these are for you!
Give them a try and see the notes in the recipe for some optional adjustments! Made as is, these muffins pack 10 grams of carbs, 4 grams of protein, and 1 gram of fat, making for 65 calories total!
Cinnamon Oat Muffins
Servings: 12 muffins
Here's What You Need:
1-1/2C whole rolled oats
2C oat flour*
1tbsp baking powder, heaping
1/2tsp nutmeg, optional
1/2C Stevia baking blend*
1C almond milk
2 medium/large honeycrisp apples*
Here's What You Do:
Preheat oven to 350F.
Prepare muffin tin with either liners or coconut oil (your preference).
In a medium bowl, combine all dry ingredients. Mix in eggs.
In a blender or food processor, combine almond milk and apples and purée until apples are well incorporated into almond milk.
Combine almond milk/apple mixture with dry ingredients and mix well.
Divide evenly among the prepared muffin tin and bake for 15-17 minutes, or until toothpick inserted comes out clean. Muffins will brown less than those with gluten, but as long as the have risen and the toothpick comes out clean, they are done!
Serve warm with butter, jam, cream cheese, or nothing at all!
*I use the Stevia baking blend because that is what I prefer. You can make adjustments to the sweetness by either adding extra Stevia (which will not affect the nutritional value) or you can use brown sugar instead. If you use brown sugar, it will definitely change the nutritional data.
* If you don’t want to use whole apples, or if you don’t have a food processor or blender, you can substitute with 3/4C applesauce. In order to keep the nutrition the same, however, you will want to make sure that there is no added sugar in the applesauce!