Preheat the oven to 180 °C (160 °C fan) and line a muffin tin with paper cases or grease it with a little ghee (not dairy-free).
Finely grate one apple and cut the other into small cubes. Mix the oats with the baking powder, Ceylon cinnamon and sea salt in a bowl.
Whisk the eggs, almond milk and maple syrup in a second bowl. Add the liquid mixture to the dry ingredients and stir into an even batter.
Fold in the grated and diced apple. Divide the batter between the muffin cases and sprinkle with chopped walnuts.
Bake the muffins at 180 °C for 20–25 min, until golden brown and slightly firm to the touch. Then leave them to cool completely so the oats can soak up more moisture and the muffins hold together better.
Enjoy them as they are or with a little Greek yoghurt (plant-based to keep it dairy-free). They're still moist the next day.
Good to know
These muffins are uncomplicated and soft. They taste of a warm oven and a cosy breakfast. Just after they've cooled, they're especially moist.
Swaps
Almond milk → unsweetened oat milk (contains some beta-glucans, depending on the product). Walnuts → pecans (milder in flavour, similarly nutty). Maple syrup → date paste (also provides fibre). Eggs → mashed banana (egg-free, adds extra sweetness and fibre).
Allergens
Contains egg, tree nuts (walnuts, almond milk) and gluten (oats), unless the oats are labelled gluten-free. Usually good for children if the walnuts are finely chopped. In pregnancy generally fine as long as the eggs are baked right through.
