Preheat the oven to 300 degrees Fahrenheit and line the muffin tin with the baking cups. Dice the apple, and place the pieces into a small mixing bowl.

• We used 1 Fuji apple.

Add 1 cup of the dried oats to the mixing bowl.

• We used Quaker Oats 100% Whole Grain Quick 1-Minute Oats (Non GMO Project Verified. Good Source of Fiber. No Preservatives. No Added Sugars. No Artificial Flavors. No Added Colors. Lasting Energy from 100% Whole Grain Oats).

Then add 1/2 cup of the peanut butter to the mixing bowl.

• We used Giant's brand of Creamy Peanut Butter (Non GMO Project Verified).

Finally, add 2 tsp of the cinnamon to the mixing bowl with the apple pieces.

• We used Kirkland Signature Ground Saigon Cinnamon. Optionally use roasted cinnamon instead to add a roasted flavor.

Mix the ingredients together.

Roll a handful of the mixture into a ball, and place it into a baking cup. Optionally add a scoop of the mixture into each baking cup instead of rolling it into a ball. Repeat to fill each baking cup.

Add a couple pieces of the walnuts on top before placing the muffin tray in the oven, or after removing the muffin tray from the oven.

Place into the oven to bake for about 10 minutes, and remove once baked. Enjoy with a side of maple syrup for dipping or with a drizzle of maple syrup on top.

• We used Fisher Chef's Naturals Walnut Halves & Pieces (Excellent Source of Ala Omega-3. Non GMO Project Verified. No Preservatives. Naturally Gluten Free. Vegan).

• We also used Giant's brand of 100% Pure Maple Syrup (All Natural U.S. Grade A Dark Amber).