Apple Spice Scuffins

It's that time of year for nostalgic baking. In fact I just finished making the traditional english Christmas cake with my mum over the weekend. Something we do every year to continue the family tradition. That will give it lots of time to get all nice and boozed up with brandy before Christmas day. Yum!

Now I'm sure no one need's an extra excuse to bake since Christmas is a mere less than two weeks away, but I'm going to give you one anyway. It's time to turn on the oven and get the house all toasty warm with the sweet smell of apples and cinnamon.

apple muffin tops

You may remember when I made these healthy pumpkin spice scuffins.


I explained how they were a cross between a scone and a muffin. Perfect for an afternoon snack or breakfast especially when spread with some creamy nut butter. Well here is a version that I made using fresh cooked apples instead of pumpkin. You have to make sure you use a good baking apple such as a macintosh, empire or cortland variety because they break down easily making them perfect for cooking. Just think applesauce. 

These aren't too sweet making them a wonderful treat without the sugar rush.

Apple Spice Scuffins

Apple Spice Scuffins {GF, Vegan} (makes 6)

Print or Email this Recipe.


  • 1 cup of steel cuts oats, ground into flour (I like to use my coffee grinder)
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 2 rounded tsp cinnamon +1tsp for the apples
  • pinch fresh nutmeg
  • 1/2 cup rolled oats
  • 1 chia egg: 1 tbsp chia seeds mixed with 3 tbsp water (let sit for 5 minutes)
  • 2 large baking apples, peeled, cored and sliced (mac's, empire and cortlands work best)
  • (optional) any dried fruits or chocolate chips


  1. Preheat oven to 350*F. In a small bowl mix the chia seeds with water and set aside. In a large bowl, whisk together the oat flour, baking powder, salt, spices, and rolled oats.
  2. Put the apple slices in a sauce pan with 1 tsp of cinnamon and 2-4 tbsp of water. Simmer on low until they are tender. Transfer the apples to a food processor and blend until you have a smooth puree or sauce.
  3. In a small bowl, mix together the apple puree and thickened chia egg (the chia seed will have absorbed most of the water by now).
  4. Now add the apple mix to the dry mix and stir until combined. If you are adding any dried fruits or chocolate stir them in next. Raisins and walnuts are a nice combination.
  5. Scoop a 1/4 cup of the batter onto a parchment lined cookie sheet, until you end up with 6 scuffins. Shape and slightly flatten the dough into rounds.
  6. Bake for 25 minutes until lightly golden.

 * Note * If you would like to make these a little sweeter (after all it is the holiday season) you can add 1/2 cup of maple syrup and 1-2 tbsp brown sugar. 

I will definitely be making these again! This is the perfect recipe to accompany an afternoon cup of tea. And they have just the right balance of slow digesting carbohydrates to keep your blood sugar levels stable until dinner time. Let's hear it for a smooth running metabolism! Keep that fire burning.

Have an awesome day!

Almond Butter Chocolate Chip Cookies

I have a little secret. 

There is not one spot of flour or dairy in these cookies! I kid you not. Gluten free and only 6 ingredients, you would never be able to tell that they're gluten free either.

Chocolate Chip Cookies

These cookies could go up against any old chocolate chip cookie and win hands down. They are crispy yet tender-soft on the inside, and are to die for! I think I'm beginning to have an obsession with cookies... 

Clean Eating Chocolate Chip Cookies

This recipe actually comes from Clean Eating magazine. If you haven't checked them out yet, they have a bountiful amount of healthy, good-for-you recipes. Every recipe they put out is full of flavour and you can be happy that it's healthy too. I always love reading the helpful eating and nutrition tips they put in they're magazines.

Almond Butter Chocolate Chip Cookies

Who ever said healthy eating tastes bad?

Almond Butter Chocolate Chip Cookies gluten free, vegan (Makes 2 dozen cookies)

slightly adapted from Clean Eating Magazine.

Print or Email this recipe


  • 1 cup unsalted almond butter
  • 3/4 cup organic light brown sugar or sucanat
  • 1 egg or 1 chia egg *see note*
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 tsp pure vanilla extract
  • 1/2 cup Enjoy Life Mega Chunks chocolate (certified gluten free & vegan)


  1. Preheat oven to 350*F. In a large bowl or stand mixer fitted with a paddle attachment stir together first 5 ingredients. Stir in chocolate.
  2. Drop dough by rounded tablespoonfuls (more if you would like bigger cookies) onto baking sheets lined with parchement paper. Bake for 10 minutes or until lightly golden.
  3. Let the cookies cool on the baking sheets for 5 minutes before moving to a wire rack to cool completley.

*Note* To make the chia egg simply add 1 tbsp chia seeds to a small sized dish and add 3 tbsp water. Let this sit for at least 5 minutes to let the seeds fel and absorb some of the water before adding to the other ingredients.

Nutritional Info: (Per Cookie) 110 Calories, 8 grams fat, 1.5 grams sat. fat, 55 mg sodium, 1 gram fiber, 5 grams sugar, 2 grams protein, 10 mg cholesterol

Viola! You now have a delicious cookie that is both gluten free and vegan!!!

Now lets get baking!!!

No-Flour, Dairy Free Cookies