Oil-Free Apple Pie Muffin Tops

Whew that's a mouthful! But let me tell you they are SOO good! Immensely satisfying in flavor and texture and they leave you feeling energized and healthy.

One thing I LOVE about these is the versatility! Don't have honey? Use agave nectar or maple syrup! No walnuts on hand? Substitute pecans or almonds. Not vegan?? Use an egg in place of the "flax egg". No ripe bananas in the fruit basket? Use pureed pumpkin or unsweetened apple sauce. I could keep going....but I'll spare you this time.

Just do yourself and your family a favor and make these. Today.

Oil-Free Apple Pie Muffin Tops

Recipe adapted from OhSheGlows (one of my favorite blogs!)

Apple Pie Mixture

• 2 apples, peeled (1 chopped, 1 grated) - I used one Fuji and one Golden Delicious
• 1/4 cup honey (or substitute agave nectar or maple syrup)
• 1 tbsp fresh lemon juice
• Pinch of kosher salt (optional)

Dry Ingredients:

• 1 + 1/4 cup whole grain spelt flour
• 1 cup old-fashioned oats
• 1/4 cup lightly packed brown sugar
• 1/2 cup chopped walnuts
• 1/2 tsp kosher salt
• 1/2 tsp baking powder
• 2 teaspoons ground cinnamon
• Pinch of nutmeg (1/8th tsp)

Wet Ingredients:

• 1 flax egg (1 tbsp ground flax + 3 tbsp water), mixed together
• 1 tsp pure vanilla extract
• 1/4 cup almond milk
• 1/3 cup pumpkin puree (you could substitute the same volume of mashed ripe banana)

Directions:

1. Preheat oven to 350 and line a baking sheet with parchment paper or a non-stick mat. Set aside. Mix your flax egg together (1 tbsp ground flax + 3 tbsp water) in a bowl and set aside.

2. Peel two apples. Take 1 apple and finely grate it. Now take the other peeled apple and chop it into 1 inch pieces. Add both to pot along with 1/4 cup honey (or maple syrup or agave nectar) and 1 tbsp of fresh lemon juice. Stir. Cook over medium-low heat while you prepare the rest of the ingredients, for about 5-10 minutes. Watch closely and reduce heat as necessary so you don’t burn it.

3. Mix dry ingredients in a large bowl and set aside. In another bowl, mix your wet ingredients: vanilla extract, almond milk, pumpkin puree (or banana), and gelled up flax egg. Whisk well.

4. When apple mixture has cooked and softened for about 5-10 minutes, add it to the wet ingredients and stir well. Now pour the wet mixture onto the dry mixture and stir well. It will take a bit of elbow grease to get the mixture fully mixed, but not to worry.

5. Scoop 2 tbsp or a bit more for each Muffin top, leaving about 1.5-2 inches between each. Do not press the mixture flat. Bake for 14 minutes at 350F or until slightly golden in colour, but still soft. Please note that these cookies should be soft and do not get crisp or firm. They have the texture of a muffin.

6. Cool on pan for about 5 minutes before transferring to a cooling rack. Makes about 20 Muffin Tops.

Nutrition Information: (per muffin top) Calories: 92, Fat: 2.7 g, Dietary Fiber 2.4 g, Sugar 7 g, Protein 2.3 g. Enjoy. Guilt-FREE.