We like to have healthy, nutritionally balanced snacks around the house just in case we get a hungry and there is still quite a bit of time before mealtime. So yesterday I was going to make one of our go-to recipes. Unfortunately, I found out that I only had 1/3 cup almond butter when I needed 1 cup. I wasn’t about to let that stop me, so I experimented in the kitchen and came out with some yummy and healthy Apple Almond Butter Muffins that had the kids grabbing for more. These muffins are gluten free and dairy free and I love the nutritional value of the ingredients……….with these muffins you’ve got healthy fats (from the almond butter), very little added sugars and a good amount of protein (from the eggs) and fiber (from the coconut flour)……a perfect balance!
Apple Almond Butter Muffins (gluten free, dairy free)
these make about 30 mini muffins or ~12 regular-sized muffins
- 1 cup unsweetened organic applesauce – I like to use homemade Crock Pot Cider Applesauce: http://tinyurl.com/qz6um9b
- 1/3 cup almond butter (I used salted)
- 4 eggs
- 1/4 cup coconut flour, sifted (I love this for the fiber content and the fact that a little goes a long way)
- 2 Tbsp pure maple syrup or local honey
- 1 tsp vanilla
- 2-3 tsp cinnamon (I usually use 2 tsp in addition to unsweetened cinnamon/cider applesauce)
- 1/2 tsp baking soda
- 1/2 tsp salt
- Preheat oven to 350 degrees F.
- Combine the almond butter, applesauce, eggs, vanilla and maple syrup together in a bowl and mix well.
- Add the coconut flour, cinnamon, baking soda and salt to the almond butter mixture and stir until blended (wait for a minute or two and then stir again as the coconut flour will absorb the liquid).
- Use a spoon to scoop the batter into a mini muffin tin lined with unbleached parchment muffin liners (The If You Care baking cups are my favorite as they take a lot of work out of the clean up process and you won’t have to worry about eating your muffin off the wrapper). If making regular-size muffins I typically use a 1/4 measuring cup to scoop the batter in the liners.
- Bake for about 15 minutes for mini muffins or about 22 minutes for regular size muffins or until the muffin rims turn a golden color. You can also utilize the toothpick method (put a toothpick in the middle of a muffin and pull it out. If it’s clean then the muffin is done. If the toothpick comes out dirty, with batter on it, the muffins need to cook longer).
- Allow the muffins to cool and then dig in.
- Store leftovers in the fridge to snack on when needed.
Try these Apple Almond Butter Muffins with a slather of cream cheese or little chocolate hazelnut butter on the top. Yum!