ALMOND APPLE MUFFINS
No white flour, no butter, and no oil in these almond butter, apple, and pecan muffins. These muffins are bursting with flavor, healthy, and gluten-free!
The nuts are scarce and far between but they make these muffins! And there are actual apple bits in these ones and when they are baked it’s just an unreal taste + texture combining soft baked apples with crunchy pecans.
And the good news is, there aren’t just pecans, there are also almonds in these muffins – in the form of almond butter. If you haven’t ever used almond butter, this recipe is a great place to start with almond butter!
Almond Apple Muffins Recipe
No white flour, no butter, and no oil in these almond butter, apple, and pecan muffins. These muffins are bursting with flavor, healthy, and gluten-free!
Ingredients
- 1/2 cup unsweetened apple sauce
- 1/2 cup almond butter don't substitute peanut butter
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 2 tablespoons brown sugar lightly packed
- 1 large egg
- Pinch of salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/3 cup + 1 tablespoon oat flour old fashioned oats that have been blended
- 1/3 cup old fashioned oats
- 1/2 cup chopped tart apple
- 1 teaspoon lemon juice
- 1/2 teaspoon cinnamon more if desired
- 3-4 tablespoons chopped pecans optional
Instructions
- Preheat the oven to 350 degrees F. Spray 8-9 cavities with nonstick spray and fill the other ones halfway up with water (ensures even baking).
- Do not use muffin liners.
- Beat together the applesauce, almond butter, honey, vanilla extract, and brown sugar in a large bowl. Beat in the egg.
- Beat in the salt, baking soda, baking powder, and oat flour.
- To make oat flour, take oats and pulse them in a blender or food processor until they are in a flour like consistency. Make sure to measure the oat flour AFTER blending and not before or the amounts will be off.
- Beat just until combined.
- Stir in the old-fashioned oats.
- Remove the peel and core of an apple and finely chop the apple into small pieces. Mix with the lemon juice and then add the apples to the mixture along with 2 tablespoons of chopped pecans.
- Using a cookie scoop, scoop two full scoops of the dough into each muffin cavity. If you want larger muffins only fill 8 of the cavities. If you'd rather have more muffins fill up 9. Evenly disperse the last tablespoon (or two) of pecans among the muffins.
- Bake at 350 degrees for 16-18 minutes.
- I find that slightly under-baking these muffins makes them taste more moist and light. If you don't like that though, bake them a little longer, just watch them carefully so they don't burn.
Recipe Adapted : {Healthy + Flourless} Almond Apple Muffins @ chelseasmessyapron