Considering we are The Harvest Homestead, we typically throw an end of the season Autumn Harvest Party on the property. Mainly an excuse to make delicious food, with all the excess produce from the summer's harvest, and enjoy our friend's company in the cooler weather. One of the treats I love to make for the occasion is warm, fragrant apple cider. Fresh pressed with our own apples if our apple trees produced well- otherwise I pick up a few jugs of organic apple cider from Sprouts- hey, Colorado is not the ideal state for fruit trees to thrive, you do what you have to do! My Electric Water Bath Canner is perfect for brewing and serving cider with that oh so wonderful spout tap. See my spiced cider recipe- it's basically soul warming, magic Fall flavors in a cup.
So the warm spiced cider is always a hit, but we still manage to have at least a gallon of the stuff left over (definitely not complaining about that, I can use those Fall flavors in all sorts of yummies). I was planning on making Cider Doughnuts, but I just couldn't bring myself to making something deep fried- yes I know there is such a thing as baked doughnut, but can you even call it a doughnut at that point?? Plus Cider Doughnuts don't use that much cider liquid, and I want to just really use this stuff up and get it out of the fridge. And so the Apple Cider Oat Muffins were born! Much healthier and easier recipe to put together.
What I love about them:
- Gluten Free (just made with oats).
- Quick healthy breakfast or snack option.
- Comes together quickly.
- Easy meal prep that can be made in bulk amounts for the freezer.
- Oil free.
- Classic yummy taste of cinnamon sugar and apple, need I say more?
- 3 tablespoons flax meal
- 4 tablespoons almond milk
- 1 tablespoon apple cider vinegar
- 2 cups spiced apple cider
- 1 teaspoon vanilla (omit if using vanilla almond milk)
- 1 tsp fresh nutmeg
- 1 tsp cinnamon (I like to use a blend of Ceylon and traditional cinnamon)
- 1/4 cup coconut sugar
- 1/2 cup applesauce
- 1 finely diced medium sized apple
- 3 cups oat flour
- 1 cup rolled oats
Preheat oven to 350 degrees. Add ingredients 1-8 into large mixing bowl and combine. Let sit aside for the flax meal to absorb moisture and turn into egg-like consistency (about 4 minutes). Make your oat flour in the blender and add to mixture along with whole oats and fresh apple pieces. Spoon batter in to lined, greased, or nonstick muffin tin and sprinkle cinnamon sugar mixture on top (optional). Bake for 20 minutes, let cool and enjoy with dairy free butter, almond butter or as is!