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 apple muffins are perfect for a quick breakfast when you're strapped for time. They also make a great snack for little ones.
Ingredient Notes:
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.
Instruction Summary:
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!
Recipe:
Spiced Apple Muffins with Oats and Almond Butter
Ingredients
- 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
Instructions
- 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.
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