Ingredients
- ¾ cup oat flour
- ½ cup rolled oats
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ teaspoon cinnamon
- ½ teaspoon ground ginger
- 1 cup unsweetened coconut flakes plus more for topping if desired
- ¼ cup natural almond butter
- ¼ cup + 2 tablespoons unsweetened applesauce
- ½ teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- ½ teaspoon apple cider vinegar
- 1 large egg white
- ¼ cup + 1 tablespoon honey
- ½ cup unsweetened vanilla almond milk
Instructions
- Preheat your oven to 400°F and spray a muffin tin with cooking spray.
- In a medium bowl, stir together the oat flour, rolled oats, baking powder, baking soda, salt, cinnamon, ginger, and coconut flakes until well combined. Set aside.
- Place the almond butter into a large, microwave-safe bowl and microwave until it begins to soften, about 20-30 seconds. Add the applesauce, vanilla extract, almond extract, apple cider vinegar, egg white, honey, and almond milk. Stir until well combined.
- Stir the oat mixture into the almond butter mixture until just moistened.
- Fill the prepared muffin tin and sprinkle with additional coconut flakes, if desired. Bake until golden brown and a toothpick inserted into the center of a muffin comes out clean, about 17-20 minutes.
- Let the muffins cool slightly in the pan, then transfer to a wire rack to cool completely before serving.