Apple Spice Muffins are dairy-free and refined sugar-free, with a soft and tender texture, warming autumn spices and chopped fresh apple.
- 1 1/2 cups whole wheat flour (spooned and levelled)
- 1/4 cup + 2 tablespoons rolled oats, divided
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 3/4 cup unsweetened apple sauce
- 1/2 cup mashed banana
- 1/2 cup unsweetened almond milk (or another nut milk)
- 1/3 cup almond butter, softened at room temperature
- 1/4 cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely chopped apple
- Preheat oven to 425F and grease a 12-cup muffin pan (or line it with muffin liners).
- In a large bowl, combine the flour, 1/4 cup oats, cinnamon, baking soda, salt, ginger, nutmeg, cloves and allspice.
- In a separate bowl, whisk together the apple sauce, mashed bananas, almond milk, almond butter, maple syrup, egg and vanilla.
- Add the wet mixture to the dry ingredients and stir until just combined. Be careful not to over mix.
- Fold in the chopped apple, reserving some pieces for the tops of the muffins.
- Evenly divide the batter into the muffin pan. Each cup should be almost filled to the top.
- Top the batter with remaining apple pieces and sprinkle on the remaining 2 tablespoons of oats.
- Bake for 15 minutes, or until a toothpick inserted into a muffin comes out clean.
- Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for 1-2 days or in the fridge for 4-5 days.
- Firm and crisp apples work best in this recipe. For a sweeter flavour, try Honeycrisp apples, and for a more tart taste, use Granny Smith.
- Warmer ingredients incorporate together better so I usually bring my almond milk, almond butter and egg to room temperature before baking. You’ll want your almond butter soft and even a little runny so it mixes easily into the other ingredients.
- Don’t over mix the batter as your muffins may turn out dense and chewy.
- You can substitute natural peanut butter if you don’t have almond butter.
- If you don’t need these muffins to be dairy-free, you can substitute dairy milk for the almond milk.
- These muffins were baked in a lighter coloured pan. If you use a darker muffin pan, the muffins may brown a little quicker.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
Keywords: apple oatmeal muffins, apple banana muffins