Healthy Apple Almond Butter Muffins
Made with rolled oatmeal and almond butter, no one would ever guess these apple muffins are dairy-free and gluten-free!
Hi, my name is Sarah and I’m addicted to muffins.
Hi, Sarah.
It doesn’t matter what kind they are. Pumpkin, Blueberry Zucchini, Peanut Butter Banana, Carrot Cake or Oatmeal Gingerbread. If my mouth were big enough I’d shove all of them in there at once. Then smile, like a lady. 😁
With apple season upon us, I decided to revisit an old favorite made with applesauce and fresh grated apple. We’re using almond butter in place of oil and rolled oats which amps up the protein and fiber in each muffin. These apple muffins are perfect to prep for a quick breakfast or a nutrient-dense snack!
Healthy Apple Almond Butter Muffin Ingredients
- Applesauce– Be sure to use unsweetened applesauce to keep the muffins refined sugar-free.
- Eggs– I haven’t tested these without the eggs but I do have a vegan and gluten-free apple muffin recipe here.
- Pure Maple Syrup– This is the main sweetener for the muffins.
- Vanilla Extract and Almond Extract– Almond extract is optional but I really love how it pairs with the almond butter and apple flavor.
- Rolled Oatmeal– If you have a high speed blender, feel free to use rolled oatmeal. Otherwise I suggest using oat flour instead (2.5 cups worth).
- Ground Cinnamon and Ginger– Cinnamon is a must but ginger is optional.
- Baking Powder, Baking Soda and Salt– Essential for proper rise and a fluffy texture. I like to use 1/2 teaspoon salt but that may be too salty for your tastebuds so feel free to cut back to 1/4 teaspoon, if desired.
- Apple– Whatever kind of apple you like works. If you want to use apple chunks instead of shredding them, I suggest dicing the apples into very small cubes (like 1/4-1/2 inch).
How to Make Apple Almond Butter Muffins
**Scroll down to bottom of the post for full recipe instructions in the recipe card**
Save this Recipe
We'll email this post to you, so you can come back to it later!
- Preheat the oven to 350°F. Line a muffin tin for 12 muffins.
- Layer wet ingredients in the blender first (applesauce, eggs, maple syrup, almond butter, vanilla).
- Top with dry ingredients (rolled oatmeal, cinnamon, ginger, baking powder, baking soda, and salt).
- Blend until smooth.
- Stir in grated apple.
- Fill each muffin 3/4 full.
- Bake for 22-25 minutes.
- Allow to cool. Serve and enjoy!
Healthy Apple Almond Butter Muffins
Ingredients
- ¾ cup unsweetened apple sauce , or non-dairy yogurt*
- ½ cup pure maple syrup
- ¼ cup almond butter
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract, optional
- 2 eggs
- 2½ cups rolled oatmeal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼-½ teaspoon fine sea salt, depending on your preferences
- 1½ teaspoons cinnamon
- 1 teaspoon ginger
- 2 small apples, peeled and grated (approx. 1 cup)
Instructions
- Preheat the oven to 350°F. 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 grated apple and the remaining ½ cup oats into the batter.
- Pour the batter into the muffin tin, filling each about ¾ of the way full. Bake in the oven for about 22 minutes, until light golden brown and firm in the center.
- Allow to to cool for at least 10-15 minutes prior to serving. Leftovers will keep in a sealed container in the refrigerator for up to 5 days.
Pingback: Healthy 1 Minute Apple Cinnamon Muffin
Pingback: Caramel Apple Bread
I think you read my mind this morning. As I was taking a big bite out of one of your pumpkin chocolate chip oat muffins, I said to myself: “I should switch things up and try adding apples to these.” I’ve made the recipe 3-4x already! Then, I got big mouthful of chocolate chips and doubted my questioning.
Going to have to try this recipe. They may be good with toasted walnuts and/or pecans inside, too ;)
Aw, I’m so happy you’ve been enjoying the pumpkin muffins! I agree, walnuts or pecans would make a delicious addition! xo
Hi Sarah the muffin woman, you’re AMAAAAAAZING. GAH!!
What is with you and muffins? Seriously, you’re like the muffin man but not a man.
Just kidding, don’t stop with them because these look amazing and almond butter + apples is one of my fav snacks so your muffin’d it.
These look amazing!! Perfect timing too – we went to the orchard last week and brought home a ton of apples. Love these blender recipes!! I love to cook, but dishes…not so much. Apple muffins here I come!! :)
Pingback: . link love 11/1 . - . running with spoons .
Just made these this morning! I made a couple minor tweaks and accidentally added an extra half cup of apples. I was worried they would be too wet inside, but they weren’t! The batter pretty much filled to the top the 12 muffin cups and rose very nicely while baking. Sometimes gluten free muffins have a tendency to stick to the bottom of the greased muffin tins, but I let these cool about 10 minutes, ran the knife around and they came out perfectly clean! Big points for that.
Great texture & flavor! I’ll make again & maybe throw in some raisins!
Hi Melissa! I’m so glad they worked out, even with the extra apple. I think raisins would make a delicious addition as well. Thank you so much for the feedback! :)
Have you ever made these apple almond butter muffins into pancakes? I love them so much (and the batter is delicious) that I thought I’d try it out…
Hi Jess! I haven’t made these into pancakes but I’ve made similar muffins recipes into pancakes and I’ve always had to reduce the amount of oats to about 1 cup and use coconut oil instead of nut butter. I’ll work on it and let you know what I come up with. In the meantime, if you try it please let me know how they turn out! :)
Pingback: Vegan Oatmeal Blender Pancakes – Making Thyme for Health
Pingback: Almond Butter Baked Apples - Making Thyme for Health
I made the apple almond butter muffins. I wanted to use up some fresh ginger I had, so I used about a Tblspn. I ran out of maple syrup, so I just added a little more brown sugar. They turned out delicious! Even my picky 3 year old gobbled 2 of them up right away! Thanks for the recipe! I’ll def be making them again!
Fresh ginger sounds like an amazing addition! Thanks for the feedback, Aileen!
Is it possible to make this recipe with oat flour instead of blending the rolled oats? My blender doesn’t get the oats to the most consistent size. Just not sure how much oat flour I would need to use.
Yes! Just measure out equal amounts of oat flour, so 2 and 1/2 cups. Then mix together the dry ingredients separately before adding them to the wet.
Pingback: The Best Vegan Oatmeal Blender Pancakes - Making Thyme for Health