These easy One-Bowl Apple Cornmeal Muffins are quick to make and yield a tender, apple studded muffin that makes a great breakfast, afternoon snack, or side to your favorite autumn soups and chilis. Plus they're naturally gluten-, dairy- and refined sugar-free!
Combine the melted coconut oil, applesauce, apple cider, maple syrup, and eggs in a large bowl, whisking to combine.
To the same bowl, add the oat flour, cornmeal, salt, baking soda, and cinnamon, stirring until well combined. Add the chopped apple and stir again until well incorporated.
Grease or line a 12-cup muffin pan with silicone liners. Spoon 2 heaping tablespoons of batter into each cup. Sprinkle each muffin with chopped dried apple chips (if using).
Bake the muffins for 25 minutes, or until the tops are slightly browned and a toothpick comes out clean when inserted into the center of a muffin.
Remove from the oven and allow to cool. Serve warm, or store in the refrigerator in a tightly sealed container for up to 5 days. Alternatively, freeze the cooled muffins in a tightly sealed container for up to 1 month.
*Make your own oat flour for this recipe by placing 1½ cups whole oats in a blender and blending until a coarse flour forms. Alternatively, you can buy pre-made oat flour at well-stocked grocery stores and online (either regular or gluten-free). Be sure to buy gluten-free oats if you want to keep the recipe gluten-free.Invite your child to help make the muffins! He can dump the ingredients into the bowl, stir everything together, and sprinkle the apple chips on top.If she doesn't like the apple chunks in the muffins try adding grated apple for a less noticeable apple texture.