It’s the second day of fall and there is a crispness in the AIR! These apple cinnamon muffins are made with simple pantry ingredients and perfect for this fall season!

Apple Cinnamon Muffins

Serves: 32 mini muffins, 16 standard-sized ones

Ingredients:

Dry Ingredients:

1.5 cups oat flour

1 tsp baking soda

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp cloves

Wet Ingredients:

1/4 cup coconut oil ( I recommend filtered coconut oil so the muffins don’t

1 1/4 cups applesauce

1/2 cup honey

1 egg

Cinnamon Sugar Topping:

1/4 cup white sugar (or coconut sugar)

1 TBS cinnamon

Directions:

Preheat the oven to 350F. Spray a mini muffin pan or standard-sized muffin pan with non-stick spray (SO IMPORTANT!!).
Melt the coconut oil in a small dish and set aside.
In a medium-sized bowl, mix together the oat flour, baking soda, cinnamon, nutmeg, and cloves.
In a large bowl, combine the applesauce, honey, and egg, stirring until everything is mixed together well. Then add in the coconut oil and mix well.
Dump the dry ingredients into the wet and mix until combined.
Divide the batter evenly between the prepared muffin cups. Fill about 2/3 way full.
In a small bowl, mix together the 1 TBS cinnamon and 1/4 cup sugar. Evenly sprinkle over the muffin cups. (Save the leftover cinnamon-sugar mixture for toast or to sprinkle over the muffins once they’re done baking!)
Bake the mini muffins for about 12 minutes, or until a toothpick comes out clean. For standard-sized muffins, bake for about 23-28 minutes, or until a toothpick comes out clean.
Allow muffins to cool for 30 minutes before removing them.
Enjoy!

Store in an air-tight container for 3-4 days at room temp or in the fridge.

Don’t forget to tag me on Instagram so I can see your recreations!

Xoxo,

Emily