Healthy Apple Almond Butter Muffins
You would never guess these Apple Almond Butter Muffins are made from healthy ingredients. They’re perfectly moist, naturally gluten-free, dairy-free and super easy to make!
Hi, my name is Sarah and I’m addicted to muffins.
If my mouth were big enough I’d shove all of them in there at once. And then smile, like a lady. 😁
Now that we’re approaching November (holy crap time, SLOW DOWN) my mind is fixated on everything apples. Honeycrisp, Gala, Pink Lady, Granny Smith…there’s just so many delicious varieties to choose from.
I just wish that Honeycrisp season lasted a little bit longer. They’re like the Lululemon of apples.
Oh wait, you like these super cute yoga pants? We only made ten and they all sold out…soooorrryyyyy. Guess you’ll have to act faster next time.
Yep, the whole decrease supply, increase demand trick. I might have scraped by economics in college but I see right through you, Lululemon. 😑
Anyways, now that I’m completely off track, let’s talk about these muffins! If you’re a regular around here then you know I’ve been on a blender kick with my muffin recipes lately. I love how easy they are to make and the fact that there’s only one prep dish to clean. Less dishes to clean = happiness.
Okay, I know this might sound annoying but seriously, these might be my favorite muffins yet. The fresh apples taste so good with the almond butter. I think they’re tied with the Peanut Butter Banana Muffins.
The texture of these is a little lighter but they’re still nice and moist. I tried making them completely refined sugar-free and found that just a few tablespoons of coconut sugar took them from good to amazing. You can always substitute organic brown sugar or maple syrup if you want.
Then if you really want to take things over the top, just smear these babies with a little Justin’s vanilla almond butter. Trust me, your taste buds won’t even know what happened!
Yield: 12 muffins
Prep Time: 10
Cook Time: 20
Total Time: 30
1 cup unsweetened apple sauce or non-dairy yogurt*
1/3 cup pure maple syrup
1 tablespoon vanilla extract
1/4 cup unsweetened vanilla almond milk
2 tablespoons coconut sugar (or organic brown sugar)
4 tablespoons almond butter
2 and 1/2 cup rolled oats***
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 teaspoons cinnamon
1 teaspoon ginger
2 apples, peeled and grated (approx. 1 cup)
Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.
In a blender or a food processor, combine all of the ingredients (except for the grated apple and 1/2 cup of the oats) starting with the wet ingredients first then blend for about 30 seconds, or until smooth.
Blot the grated apple with a paper towel then add it to the blender as well. Using a spoon, gently stir in the apple and the remaining 1/2 cup oats into the batter.
Pour the batter into the muffin tin, filling each about 3/4th of the way full. Bake in the oven for 20 minutes, until light golden brown. Allow to to cool for at least 10-15 minutes then smear with a small serving of almond butter and devour like a savage beast, I mean, lady. :)
*UPDATE: I edited this recipe to include yogurt instead of applesauce because I find that it yields a more consistent result. I made them with non-dairy almond milk yogurt but you can use any kind of yogurt you prefer.
**I’ve had several readers say that 2 flax eggs work well as a substitute
***Be sure to use certified gluten-free oats for allergies
Nutrition Facts are for one muffin. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!