6 Serves
46 Mins
9 g
41 g
1 g
Preheat your oven to 175°C and lightly grease a muffin tin.
Ingredients, vitamins, and health benefits
Baking Powder
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KenyanVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
80 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
115 mg / 1,250 mgPotassium
352 mg / 4,700 mgSodium
232 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
5 g / 28 gSugar
29 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
Using a peeler and chef's knife, peel and chop the fresh apples into small, uniform pieces to yield one cup.
In a large mixing bowl, whisk together the rolled oats, ground cinnamon, and other base ingredients until well combined.
Gently fold the chopped apples into the oat mixture using a spatula.
Divide the batter evenly among the prepared muffin cups, ensuring an even distribution of apple pieces.
Bake in the preheated oven for 30 minutes until the tops are golden and firm.
Maple Syrup
Egg
Apple
Rolled Oats
Ground Cinnamon
Vitamin A
0 µg / 900 µgVitamin C
2 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
80 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
115 mg / 1,250 mgPotassium
352 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
29 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30
g31
g33
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
16 µg / 55 µgAlcohol
0 g