Breakfast always seems to be the last meal on my mind. Don't get me wrong, I love to make a good weekend breakfast for my family, but weekdays are hectic. I like to have a few breakfast items in the freezer so that I always have something homemade available. These fluffy little muffins are perfect for a quick breakfast when you're strapped for time. They also make a great snack for little ones.
The process for making these muffins is fairly simple. It's the ingredients that set them apart from your standard muffin. This recipe doesn't call for a lot of flour/grains. The eggs and almond butter provide the structure instead. I'm always amazed by how fluffy they turn out with the dense ingredients and shredded apples.
Peel and shred some apples in a food processor, mix up all the ingredients, throw them in the oven, and just like that you have a couple weeks' worth of breakfasts ready for the freezer. You can also store them in the fridge for up to 1 week. Next time you forget to make breakfast, you'll be so glad you have something ready to go. Enjoy!
Spiced Apple Muffins with Oats and Almond Butter
- 1 cup applesauce, unsweetened
- ½ cup almond butter, creamy
- ⅓ cup pure maple syrup
- 6 eggs
- 6 tablespoon oil (canola, vegetable, coconut, etc.)
- 2 teaspoon vanilla extract
- 2 ½ cup baking apples, shredded (about 3 medium apples)
- ½ cup whole wheat flour
- ½ cup rolled oats
- 3 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- Preheat oven to 350°F. Fill a muffin tin with paper liners.
- Add applesauce, almond butter, maple syrup, eggs, oil, and vanilla to medium mixing bowl. Mix on low speed until ingredients are combined, about 1 minute.
- Add remaining ingredients to mixing bowl and mix on low speed until all ingredients are combined, about 1 more minute.
- Spoon batter into muffin tin. Bake 15-20 minutes or until a toothpick comes out clean.
- Cool and store in refrigerator for up to a week or freezer for up to 3 months.