• 1 ¼ cup oat flour
  • ½ cup almond meal
  • ¼  cup coconut oil
  • ½ cup soy milk
  • 3 bananas ( peeled and sliced )
  • 1 teaspoon vinegar
  • 1 tablespoon ground flaxseed
  • 1 tablespoon maple syrup
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • pinch of sea salt

For the crispy top

  • ½ apple
  • ⅓ cup oat
  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • pinch of sea salt

For topping

  • apple slice
  • coconut yogurt
  • chopped nuts


  • Preheat the oven to 170 degrees celsius. Line muffin pan with foil and set aside.
  • In a small glass, transfer ½ cup of soy milk and add white vinegar. Mix and set aside. 
  • Put the bananas in the blender and mix until smooth and creamy. Add soy milk and vinegar, coconut oil, maple syrup, vanilla extract and mix.
  • Add all remaining ingredients and, if necessary, mix the sides with a spatula until smooth. Add more maple syrup if necessary.
  • Pour the batter in muffin cups. Do not fill the muffins, there should be space for the oatmeal stuffing and the muffin will rise.
  • Cut half an apple into cubes and set aside.
  • In a small bowl, add the oatmeal, melted coconut oil, maple syrup, vanilla, cinnamon, salt and mix well.
  • Place the apple pieces in the center of each muffin and press down with a teaspoon so that they sink a little deeper.
  • Place 1 ½ teaspoon of the oatmeal on each muffin. Press lightly with the back of the spoon so that they do not fall off the muffins when they rise in the oven. 
  • Bake for 45 minutes or until the top becomes gooey and golden. They need to feel firm.
  • Remove from the oven and refrigerate for at least 5 minutes before serving.

Sprinkle with cinnamon powder and top the muffins with additional apple slices and coconut yogurt.