Apple Almond Muffins Recipes

APPLE-ALMOND MUFFINS

Apple-Almond Muffins image

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

Ingredients

1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup sugar
1/4 cup packed brown sugar
3 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg
1-1/4 cups 2% milk
1/3 cup creamy almond butter
2 tablespoons canola oil
1 teaspoon vanilla extract
1 medium apple, peeled and finely chopped
1/2 cup slivered almonds, divided

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

APPLE ALMOND MUFFINS

Apple Almond Muffins image

I had some almond flour (labeled as almond flour/meal) that I wanted to try, but I couldn't find a recipe that was really what I wanted, so I whipped this up patching a bunch of recipes together. Surprisingly, these came out great! If you don't have any almond flour, substitute regular flour. I had some ground nut/sugar/cardamom topping hanging around that I used, but feel free to leave the top bare or add the optional crunch topping listed below.

Provided by Ames Shaps

Categories Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup almond flour or 1/2 cup almond meal
1 cup all-purpose white flour or 1 cup all-purpose whole wheat flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom (optional)
1/2 cup milk
1 large egg
1/3 cup applesauce
1 medium apple, finely chopped
1/3 cup almonds, finely chopped (optional)
4 tablespoons brown sugar (optional)
1 teaspoon ground cinnamon (optional)
2 tablespoons almonds, finely chopped (optional)

Steps:

Preheat oven to 350. Grease or line a 12 muffin tin.
Whisk the flours, sugar, baking powder, salt, and spices in a medium bowl.
In a small bowl, whisk the milk and egg until beaten. Add the applesauce and mix to combine.
Pour wet ingredients into dry. Add the chopped apples and optional nuts and stir to combine.
Pour batter into muffin tins.
Mix crunch topping ingredients in a small bowl and sprinkle topping over unbaked muffins.
Bake for 20-25 minutes, until cooked through.

Nutrition Facts : Calories 95.5, Fat 0.9, SaturatedFat 0.4, Cholesterol 19.1, Sodium 122.2, Carbohydrate 20.3, Fiber 0.8, Sugar 9.6, Protein 2

APPLE-OATMEAL MUFFINS

Apple-Oatmeal Muffins image

These muffins are great for a fast breakfast. I also put them in lunch boxes instead of cookies. They become even more moist the next day from the apples.

Provided by Noor

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 50m

Yield 18

Number Of Ingredients 19

Ingredients

⅓ cup tightly packed brown sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
1 ½ tablespoons butter, cut into small pieces
2 cups peeled and finely chopped apples
1 teaspoon fresh lemon juice
¾ cup white sugar
½ cup honey
½ cup buttermilk
½ cup oil
2 large eggs
2 teaspoons vanilla extract
1 cup quick-cooking oats
2 cups whole wheat flour
2 ½ teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon baking soda
½ teaspoon nutmeg
½ teaspoon salt

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin tin cups with cupcake papers.
Mix brown sugar, all-purpose flour, and cinnamon together in a small bowl for crumb topping. Add butter and press with the back of a spoon or your fingers to incorporate it into the sugar mixture. Mix until crumbly and set aside.
Toss apples with lemon juice in a large bowl. Mix in sugar, honey, buttermilk, oil, eggs, and vanilla until combined. Stir in oats.
Combine whole wheat flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a smaller bowl. Gently fold flour mixture into the wet ingredients with a large spoon, until flour is just mixed in. Spoon batter into the prepared cupcake papers and sprinkle about 1 teaspoon crumb topping on top of each one.
Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool on a wire rack.

Nutrition Facts : Calories 224.7 calories, Carbohydrate 36.3 g, Cholesterol 23.5 mg, Fat 8.2 g, Fiber 2.6 g, Protein 3.5 g, SaturatedFat 1.9 g, Sodium 191.7 mg, Sugar 22 g

ALMOND FLOUR APPLESAUCE MUFFINS

Almond Flour Applesauce Muffins image

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

Ingredients

3 large eggs
1/2 cup plain yogurt
3 tablespoons honey
1/2 cup applesauce (unsweetened)
1 teaspoon cinnamon
3 cups ground almonds (almond flour or meal)
1 teaspoon baking soda
1/2 teaspoon salt

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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