These are freaking delicious. They’re a twist on my chocolate chip muffins, made with even more fruit! Because that’s what I love most. I make them at least once a week, and yesterday, I made them and ate all twelve throughout the day. Oopsie! But oh well. They’re low fat and full of fruit, fiber, and yum. YUMMM. Seriously. And they’re gluten-free.
If you’re allergic or averse to nuts, feel free to leave them out. They aren’t critical to this recipe. If you don’t love walnuts, you can try pecans or sliced almonds instead. I love all of the above, and I’ve made muffins with pecans, but I enjoy the apple/walnut combo of these so much.
Plus, you can even add a handful or two of greens to the blender when mixing the wet ingredients for even more added nutrition! It doesn’t change the taste, which is fantastic. You can get more bang for your buck with these muffins so easily. Yay!
Let me know if you try this recipe! Rate it, comment below, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!
- 2 1/4 cups oat flour (or ground rolled oats)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- Pinch salt (pink Himalayan preferred)
- 3 ripe bananas
- 1/3 cup applesauce or 1 apple
- 1/3 cup maple syrup
- 2 tsp vanilla
- (optional) Handful greens of choice (I used spinach)
- 1/3 cup chopped walnuts
- 1 apple
Preheat oven to 350 degrees F (176 C) and ready your muffin/cupcake pan/cups.
Mix dry ingredients in a medium bowl.
Blend wet ingredients in your blender.
Add wet ingredients to the bowl with the dry ingredients and mix well. Then fold in add-ins.
Fill 12 muffin cups with batter and bake 18-23 minutes. Then let cool slightly and enjoy!