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Maple Oat Cupcakes

Maple Oat Cupcakes

Prep Time: 10 minutes
Cook Time: 18-22 minutes
Total Time: 28-32 minutes + cooling time
Yields: 24

Ingredients:
  • 3  3/4 cups Kiggins Quick Oats
  • Any Flavor Icing, as desired
  • 2 cups Fairhill Farms Applesauce
  • 9 tbs Bramley’s Maple Syrup
  • 1  1/2 tsp Ginger Evans Baking Soda
  • 1  1/2 tsp Ginger Evans Baking Powder
  • 3 tsp Marcum Vanilla Extract
  • 9 tbs Medeiros Vegetable Oil
  • 1  1/2 tsp Marcum Cinnamon
  • 3/4 tsp Marcum Salt
  • 24 Ginger Evans Baking Cups
Directions:
  1. Preheat oven to 375°F. Line muffin tins with baking cups.
  2. In a food processor, grind oats to create a fine oat flour.
  3. In a large bowl, whisk together oat flour, baking soda, baking powder, cinnamon, and salt.
  4. In a separate medium bowl, combine maple syrup, vegetable oil, applesauce, vanilla and 9 tbs of water.
  5. Fold wet ingredients into dry and mix until everything is incorporated.
  6. Fill 24 baking cups, and bake for 18-22 minutes. Test with a toothpick.
  7. Allow cupcakes to cool for 20 minutes then ice the cupcakes accordingly.
  8. Enjoy!

Recipe Tips:
  1. Substitute Honey, or any other desired sweetener for Maple Syrup