A is for Apple

Updated: Nov 27, 2019

With Rosh Hashanah on the horizon, apples are a central theme this month. Try this oatmeal-muffin cross-over for a delicious on-the-go breakfast or snack.

Can you feel it? Fall is in the air. Oh, I wish.


When I lived in Canada, I associated Fall with colorful foliage, cool weather, and apple-picking. Here in Tel Aviv, it’s hard to detect any distinct change in season when September rolls in, and everyone’s still in shorts and sandals.


But there is one commonality – apples. With Rosh Hashanah on the horizon, apples are a central theme during the month of September. Traditionally dipped in honey to symbolize a sweet new year, apples are versatile and can be added to many dishes.


Apples are rich in fiber and vitamin C, and they are low on the glycemic index, so when eaten in moderation and paired with healthy fats and protein, they can help stabilize blood sugar levels.


Feeling apple-inspired, I created an easy, everyday muffin that can be a perfect breakfast on-the-go, or mid-afternoon snack. This recipe uses minimal sweetener, drawing natural sweetness from ingredients like apples, carrots, almonds, and coconut.


Apple-carrot oatmeal cups


Ingredients:

DRY

· 1 cup almond flour

· 1 cup gf oats

· 1 tsp cinnamon

· 1 tsp baking soda

· 2 pinches of salt

WET

· 2 organic eggs

· 1 tsp vanilla

· ¼ cup coconut oil (in its liquid form)

· 2 tbsp maple syrup

· 2 tbsp almond butter

· 1/3 cup water (or non-dairy milk)

ADD-INS

· 1 cup grated carrots

· 1 cup diced red apple


Instructions:

  1. 1. Pre-heat oven to 180°C, and use either a silicon muffin tray or line a regular muffin tray.

  2. In a medium-size mixing bowl, combine all dry ingredients.

  3. Then, in a large mixing bowl, whisk together all wet ingredients.

  4. Pour the dry mix into the wet, and mix with a wooden spoon until just combined.

  5. Add in the carrots and apple, and again mix just until combined.

  6. Scoop the mixture out into muffin molds. There should be enough for 12 regular-size muffins.

  7. Place in the oven and bake for 20-25 minutes, until slightly browned, and a tooth pick inserted in the middle comes out clean.

  8. Let cool before eating.

  9. You can keep on the counter for up to 2 days. After that, store in the freezer and defrost as needed.

Tel Aviv, Israel

ilanahartnutrition@gmail.com

Tel: +972 (0)52-570-3183

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© 2019 by Ilana Hart. All rights reserved.