ALMOND FLOUR APPLE MUFFINS RECIPE
These gluten-free and paleo Almond Flour Apple Muffins are perfect for the chilly mornings of autumn to accompany your coffee. Naturally sweetened with maple syrup and apples, they are a healthier alternative to muffins made with granulated sugar.
Provided by Aysegul Sanford
Categories Dessert
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F. Line a 12-cup muffin pan with parchment liners.
- Mix almond flour, baking powder, baking soda, kosher salt, and ground cinnamon in a bowl until no lumps remain.
- In a separate bowl, whisk together eggs, maple syrup, coconut oil, and vanilla extract on a bowl until emulsified.
- Pour the wet ingredients into the dry ones and mix until fully combined.
- Fold in the sliced apples.
- Divide the batter evenly in the muffin tin.
- If preferred, top each muffin with 3 slices of apples (like I did in the pictures) and sprinkle them with walnuts.
- Bake in the oven for 35 minutes or until the top of the muffins turn golden brown.
- Let it cool for 30 minutes before serving.
Nutrition Facts : Calories 229 kcal, Sugar 10 g, Sodium 195 mg, Fat 17 g, SaturatedFat 4 g, TransFat 1 g, Carbohydrate 16 g, Fiber 3 g, Protein 6 g, Cholesterol 41 mg, UnsaturatedFat 4 g, ServingSize 1 serving
ALMOND APPLE MUFFINS
Make and share this Almond Apple Muffins recipe from Food.com.
Provided by Virginia C.
Categories Quick Breads
Time 30m
Yield 10 muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees, then core an apple. Blend apple(s) until finely chopped, but not pureed. Mix all ingredients together in a bowl, then fill muffin cups until 3/4 full. Bake for 20 minutes. Makes around 10 muffins, depending on size.
- I usually make these muffins on a Sunday, then have then on hand throughout the week. I use around two tablespoons of honey for mine, though this creates a semi-savory muffin. If you like your muffins on the sweet side, then use more honey.
- I use the butter from grass-fed cows in mine, but if you'd like to avoid dairy entirely, then two to three tablespoons of melted coconut oil would be a fine substitute. Also, the amount of apples you use depends on the size and taste. I typically use one large apple. I also slightly undercook mine (a toothpick doesn't come out completely clean) because I find that they get a little dry if cooked through. If you prefer a drier muffin, then cook around 23 minutes.
Nutrition Facts : Calories 65.3, Fat 3.8, SaturatedFat 1.9, Cholesterol 61.9, Sodium 183.3, Carbohydrate 6.5, Fiber 0.7, Sugar 5.4, Protein 2
APPLE-ALMOND MUFFINS
I like to snack on apple slices slathered with almond butter. That's the flavor combo that inspired these muffins. Add a dash of almond extract to boost the nuttiness. -Kelly Alesso, Chicago, IL
Provided by Taste of Home
Time 35m
Yield 15 muffins.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. In a large bowl, whisk the first seven ingredients. In another bowl, whisk egg, milk, almond butter, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in apple and 1/4 cup almonds., Fill 15 greased or paper-lined muffin cups three-fourths full. Sprinkle with remaining almonds., Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Nutrition Facts : Calories 168 calories, Fat 8g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 189mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
ALMOND FLOUR APPLESAUCE MUFFINS
Make and share this Almond Flour Applesauce Muffins recipe from Food.com.
Provided by MarthaGee
Categories Breakfast
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Combine wet ingredients in bowl of food processor. Pulse to beat eggs well.
- Add dry ingredients. Mix well.
- Fill paper muffin cups almost full. (Because of the lack of gluten, these muffins do not rise like wheat flour based muffins do.).
- Bake on center rack of oven for 25-30 minutes or until lightly golden and toothpick inserted in center comes out clean.
- Remove muffins from pan and cool on rack. Store in refrigerator. These freeze extremely well.
- Try the following variations in place of the applesauce and cinnamon: 1 banana and 1 teaspoon vanilla, 1 whole orange (including peel) and 1 teaspoon ginger, 1 whole zucchini or summer squash (including skin) and 1 teaspoon dried tarragon. Pulse fruits into a smooth paste before adding the other wet ingredients.
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