Vegan muffins made from oats with apple and cinnamon

For me, a Sunday isn't a real Sunday if there's no cake.

However, as we had a lot to do this weekend, I didn't have time to bake an elaborate cake. Although I'm not really a big fan of muffins, I made these vegan apple cinnamon muffins this weekend anyway - and I have to admit, I'm delighted!

As I don't want to miss out on a balanced diet when snacking, I also make sure I use nutrient-rich ingredients when baking and reduce sugar as much as possible.

Oats in particular provide many important nutrients, such as B vitamins and magnesium. The high protein content ensures long-lasting satiety and provides energy, as does the fibre. Instead of normal household sugar, I usually use dates for sweetening, as they contain many beneficial nutrients.

Ingredients (12 pieces)

300g rolled oats

1 tsp cinnamon

1 tsp cardamom

1 tsp baking powder

1 pinch of salt

400ml oat milk

7 dates + 120ml boiling water

1 tbsp apple sauce

150g apple pieces (approx. 2 apples, peeled)

Preparation

1. Pour the boiling water over the dates, leave to soak for 5 minutes and set aside.

2. Mix the rolled oats, cinnamon, cardamom, salt and baking powder.

3. Drain the dates, reserving the 120ml, and add both to the oat milk. Puree the dates, water and oat milk until the dates are small and the mixture is homogeneous.

4. Add the milk-date mixture and the apple sauce to the dry ingredients and mix well.

5. Peel the apples and cut into small pieces. Fold into the mixture.

6. Divide the batter between twelve muffin tins.

7. Bake the muffins at 180 degrees top and bottom heat for 25 minutes until they are crispy on top.

Bon appétit!