Apple & Oat Pecan Muffins (gluten free!)

These apple oat pecan muffins are just the thing to start fall off right! I'm excited to start my baking website with one of my favorite fall recipes that I know you'll love!

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Prep Time: 10 minutes Cook Time: 22 minutes Total Time: 32 minutes

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Why you will love these muffins: Since these muffins are made with oats and almond flour, they are hearty enough for a light meal or just thing when you need a tasty afternoon snack.

What makes these muffins special? The apple, cinnamon, and roasted pecans remind me of the fall as a kid when we would go apple picking, get a cup of fresh apple cider and a cider donut - these muffins bring back your childhood memories and make you feel cozy while watching the leaves change color. Grab a comfy blanket and settle in with these warm muffins!

My promise: Every recipe I make and post will always be thoroughly tested, family approved and bring the joy of baking to your kitchen. Happy Fall!

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Let's get baking!

Servings: 8 muffins

Ingredients:

1/2 cup applesauce (unsweetened, plain)

1/4 cup pure maple syrup

1 egg

3/4 cup rolled oats

3/4 cup almond flour (super fine, not packed)

1/4 teaspoon cinnamon (heaping)

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon baking powder

2 tablespoon coconut oil, melted

Mix-ins:

1 apple, peeled and medium chopped

1/2 cup pecans, roasted and chopped

How to make these glorious muffins:

1. Preheat your oven to 350 degrees F. Roast the pecans on a baking tray for about 10 minutes. Once they start to smell toasty, they're done. Allow pecans to cool for a few minutes and chop.
   

2. Combine the applesauce, pure maple syrup, and egg.
   

3. Add the rolled oats, almond flour, cinnamon, salt, baking soda, and baking powder. Mix until fully combined.
   

4. Add melted coconut oil - starting with a small amount to bring the entire mixture up to temperature. Continue adding coconut oil in small amounts until fully combined with the batter.
   

5. Add the chopped apple and roasted and chopped pecans - mix until fully combined.
   

6. Line a cupcake tray with cupcake liners - spray with nonstick cooking spray. I use coconut oil but anything will work. Fill each muffin about 3/4 of the way to the top.
   

7. Bake for about 20-24 minutes and check to see if they're done - they will look brown on top but will still be a little soft in the middle. We want them to be fully cooked but not dried out.
   

8. Cool muffins on a cooling rack - store in an airtight container in the fridge if you want them to last a little longer - about 3-4 days for optimal deliciousness!