Lately I’ve been into pink lady apples; firm and tart with an acidic zest that bites in all the right ways. Their sweetness is enlivened when baked. For this recipe I like to finely chop them up with skin on. They offer fiber and natural sweetness from dates and apples, omega fatty acids thanks to walnuts and flax seeds to nourish our brain and give us energy. Oats are magic, soothing and fiber full. These muffin tops pair nicely with a cup of ginger, rose and nettle tea. These are also great snacks to bring to direct actions or have before, especially if your belly is feeling a little anxious-oats, apple and banana can help soothe and fill you up with nutrients with out having to eat too much. Share them with friends, lovers, comrades, family and enjoy!
Ingredients
2 1/2 cups oats
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup coconut oil
1 tsp vanilla extract
1 tbsp flax meal
2 apples chopped in small pieces
1 ripe banana
1/2 cup chopped walnuts
1/2 cup dried dates/ 6
1 tbsp maple syrup
1 tsp baking powder
Coarse salt for sprinkling on top
Pre-Heat Oven
350 degrees
Cook Time: 12-15 mins
Directions:
Pre-Heat: 350 degrees
Finely chop apples (with skin on). Peel banana. De-pit dates if needed. Measure dry and wet ingredients. In a food processor or high speed blender add: 1 cup apples, 1 banana, vanilla extract, coconut oil, dates, and maple syrup. Pulse until smooth. Next add 2 cups oats, flax meal, cinnamon, nutmeg, salt and baking powder. Blend. Fold in (or pulse 3-5 times) remaining 1/2 cup of oats, walnuts and chopped apples. Drop 1/4 to 1/2 cup sized amounts of dough on parchment lined baking sheet. You can shape them if you desire to be more flat or thick in size. Use a smooth spatula or spoon to shape.Sprinkle a little course sea salt on top of each muffin top. Bake for 18-20 mins rotating at half way point until edges are golden.
