Apple and cinnamon oat cups
6 individual, pitted and chopped
No added sugar apple puree
¾ cup(s), (180ml)
Dry rolled oats
2 cup(s), (180g)
Shredded or desiccated coconut
¼ cup(s), (20g)
Vanilla bean extract, alcohol free
½ cup(s), (80g), or frozen variety
- Preheat oven to 180°C. Line a 12 hole (80ml) capacity muffin tin with paper cases.
- Combine dates and 1 tablespoon boiling water in a medium microwave-safe bowl. Cover and microwave on High (100%) for 1 minute. Mash dates with fork.
- Combine apple puree, oats, coconut, eggs, maple syrup, baking powder, cinnamon and vanilla in a large mixing bowl. Stir until combined. Grate half the apple and stir through mixture. Fold through blueberries.
- Spoon mixture into paper cases. Chop remaining apple into small pieces and sprinkle over the top of muffins pressing them in slightly. Bake for 25-30 minutes, or until skewer inserted into the centres comes out clean. Set muffins aside in tin for 5 minutes before turning out onto a wire rack to cool. Serve.