{Nourish} Apple + Oat Breakfast Muffins + DIY Roasted Applesauce

Guten Free Apple and Oatmeal Muffin When you pick to many apples–you have to eat a lot of apples and when that feels impossible– you start cooking. In one hour I was able to rock through a boat load of apples. The result–homemade applesauce, apple muffins and roasted apples for days!Apple picking is one of my favorite fall activities–until I get home with a truckload of apples and freak out. It’s all fun and games until someone has to eat ALL OF THEM! I tried the minimize the stress this year by setting limits on the picking. How boring am I, right!? Well…that didn’t work because once we starting picking the fun Katie took over–thank god. Hudson was loving it–we were all loving it! My competitive side kicks in and I was ready to clean up every tree! Hudson was super into it–especially the shoulder rides (this was quite comical as he is practically as tall as me) and the ladder climbs so he could pluck the highest apples he could see. He is still talking about climbing the ladders at the orchard. It was a very proud moment. So proud that he took his little apple to pre-k show and tell and shared the story with his class (insert mom swoon moment).












We picked, we snacked, we laughed. I tried not to drop him…and…the result was over 40 apples. Let me break this down for you. That means we would each have to eat 3 apples a day for nearly two weeks. It could be worse. I know. But– I don’t need my life to feel like a professional apple eating contest. I love fiber but that is a a lot of fiber if you know what I mean!

Empire, Pinata, Golden Delicious and more–we saved over a dozen for eating and I cooked the rest. I cored and quartered the majority of the apples and tossed them in the oven, skins and all. Once roasted the skins peel right off and the opportunities are endless. We topped yogurt and ice-cream with roasted apples. I even used some in a savory chicken dish (roasted apples taste great on this Everyday Smoky Roasted Chicken recipe). The rest–they headed to the blender and were whipped into an applesauce. The apples were so sweet the flavor was perfect without any added spice. I put some aside for Hudson and even froze a batch for later. We spiced up the remaining sauce with cinnamon, ginger and cardamom to give it a fancy twist.











{Everyday Roasted Apple Sauce:} Core and Quarter apples and, with the skin intact, arrange them in a single layer on a rimmed baking dish. Toss with a touch of coconut oil and white balsamic vinegar. Roast the apples at 400 degrees, uncovered,  for 30 minutes or until tender. Some varieties cook faster than others. Once Roasted, the skin should easily peel off. Puree in a food processor or blender until smoothie.

Simple Apple Sauce










Here is the recipe for the muffins. I used Cup 4 Cup Gluten Free flour mix, but feel free to use whatever you love–including a traditional flour as it should be an even swap! I topped the muffins with a Cinnamon Walnut Crumble–I keep this in the fridge at all times as we love to sprinkle it on yogurt, oatmeal, muffins and more.

{Cinnamon Walnut Crumble}: Combine 1 cup walnuts with 1 tablespoon cinnamon. Pulse in a blender or food processor. Store in your fridge for 2-3 weeks.

Gluten Free Apple and Oat Muffins
Yields 12
Write a review
  1. 1 1/2 cups Gluten Free Flour Mix
  2. ½ cup rolled oats
  3. 2 tablespoons hemp seeds
  4. 1/4 cup maple syrup
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon cinnamon, optional
  7. ¼ teaspoon cardamom
  8. 2 teaspoons baking powder
  9. 3 tablespoons melted butter or avocado oil
  10. 3 large eggs
  11. 1 cup unsweetened milk alternative
  12. ½ cup apple juice (fresh)
  13. 1 cup grated apple (keep skin on for extra fiber)
  14. ¼ cup cinnamon nut crumble
  1. Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line the pan with muffin papers, and grease the papers.
  2. Whisk together the dry ingredients in a large bowl: flour, oats, hemp, baking powder, spices and sea salt
  3. Whisk together the wet ingredients in a separate bowl or in your blender: syrup, oil, eggs, milk and apple juice
  4. Combine the wet and dry ingredients and stir to incorporate. Fold in the shredded apple.
  5. Scoop the batter by the generous ¼-cupful into the prepared muffin cups; you can sprinkle with the cinnamon nut crumble
  6. Bake the muffins for 25-30 minutes, until a center muffin feel set when pressed lightly in the middle and is lightly browned on the edges.
  7. Remove from the oven, and let sit for 5 minutes to firm up slightly before tipping out of the pan onto a rack to cool.
Katie Cavuto https://katiecavuto.com/
What is your favorite apple? Favorite apple recipe?

15 thoughts on “{Nourish} Apple + Oat Breakfast Muffins + DIY Roasted Applesauce

  1. These muffins are perfect for fall! YUM. I was reading your about me page and i saw that you were a competitive gymnast and grew up outside of Philly! I’m from outside of Philly too and i am a college gymnast! Also I think it’s awesome that you are the dietitian of the Phillies and flyers, they are my fav sports teams 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *