Apple Cinnamon Muffins
- Rose Huxford
- Sep 19, 2024
- 2 min read
Updated: Mar 20
My Apple Cinnamon Muffins taste like an apple pie. These tender muffins are plump full of apples, spices, nutritious ingredients and are low carb. Perfect for an afternoon snack.
I absolutely LOVE baking with apples. The combination of apples and cinnamon is one of my favorite ingredients between a fruit and a spice, it's a match made in heaven! And during the months of September and October, apples are plentiful in the Pacific Northwest. So, making good use of all the local apples is a must for me. My Apple Cinnamon Muffins are a great way to use up some apples laying around, especially if they are bruised because they add extra flavor! What's also great about these muffins they freeze very well up to a month and I guarantee you're family and friends are going to love them!
Apple Cinnamon Muffins
Yields: 18 muffins
Pre-heat oven: 375 degree F
Prep-time: 10 minutes
Bake-time: 20-25 minutes
Total-time: 35 minutes
Equipment: 1 to 2 muffin tins, muffin liners, 2 large bowls, 1 medium bowl, cutting board, paring knife, measuring spoons, measuring cups, liquid measuring cup, whisk, spatula, ice cream scooper, cooling rack.
Ingredients
4-5 medium/large apples, cored and diced
1 tsp lemon juice
1/2 cup almond flour
1 cup whole wheat flour, or GF baking flour
1/2 cup old fashioned oats, or GF oats
1/2 tsp salt
1/2 cup chopped pecans or walnuts (optional)
1 1/2 tsp cinnamon powder, I use Ceylon cinnamon powder
1 1/2 tsp all spice powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup unsweetened apple sauce (egg replacer)
1 tsp pure vanilla extract
1/2 cup coconut sugar
2 tbsp real maple syrup
2 tbsp plain yogurt, I used Forager non dairy plain yogurt
Directions
Pre-heat the oven to 375 degree F.
Line your muffin tin(s) with muffin liners, and set it aside.
Wash, core and dice your muffins and then place them in your medium bowl. Squeeze fresh lemon juice over the apples and stir. *You want to have smaller chunks of apples, as oppose to larger ones.
In a large bowl, whisk together your almond flour, whole wheat flour, salt, oats, pecans, cinnamon, all spice and baking soda, and baking powder.
Then, add your diced apples to the flour mixture and coat the apples. This prevents them from sinking to the bottom. Make a well in the center and set it to the side.
In the other large bowl, whisk together apple sauce, vanilla, coconut sugar, maple syrup, and yogurt.
Pour your wet mixture to your dry mixture. Use the spatula to bring all the ingredients together, but try to not over mix.
Using an ice cream scooper, scoop the batter evenly and add to each of your muffin liners, about 3/4 of the way full.
Bake for about 20-25 minutes, or until a toothpick comes out clean and the muffins are a golden color.
Allow to cool in the muffin tin for a few minutes before transferring them to the cooling rack.
Enjoy right away (warm muffins are the best!) or allow them to cool completely and store them in a freezer bag. They will keep in the freezer for about a month, or on the counter in an airtight container for a few days.
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