Healthier Apple & Almond Butter Muffins
Back to school season means busier mornings for parents and kids. But no matter how hectic things get, a nutritious breakfast is still important. These apple and almond butter muffins are a healthier alternative to some other grab-and-go breakfast staples like donuts and toaster pastries, and are just as easy to eat as you rush to the bus stop or office.
Healthier Ingredients
Whole wheat flour and oats have more vitamins and fiber than white all purpose flour.
Applesauce provides moisture and natural sweetness, but make sure you get the kind with no sugar added.
Almond butter flavors the muffins while adding monounsaturated fats and Omega-3 fatty acids that are great for heart health. Try to find an almond butter that has minimal added sugar and salt.
Maple syrup replaces typical refined sugars often used in muffins.
Easy to Prepare in 3 Simple Steps
Whisk together the flour, oats, baking powder, baking soda, cinnamon, and salt in a medium bowl. Set aside.
In a separate large bowl, whisk together the almond butter, milk, applesauce, vegetable oil, maple syrup, egg, and vanilla until smooth.
Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix to avoid a dense muffin. Want to know more about overmixing? Check out my baking science post on the subject here.
A Trick for Filling Muffin Pans
Line a 12-count muffin pan with liners for easy cleanup. Each liner should be filled almost all the way to the top. An easy way to ensure the batter is evenly distributed between each muffin is to use a cookie scoop. I found that a large (3 tbsp) cookie scoop was the perfect size!
My Favorite Way to Bake Muffins
I like to use a two step method to bake muffins so they get rounded, firm tops. First, bake at 425°F for 5 minutes. Then, lower the heat to 350°F without opening the oven and continue to bake for 14-16 minutes. See my Apricot & Macadamia Nut Muffin post for more details on why this method works so well.
Let the muffins cool in the pan for at least 10 minutes before enjoying. I personally think these muffins go great with a cup of coffee!
Store covered at room temperature for 3-5 days. You can also freeze the baked muffins in an airtight container for up to 3 months. Simply thaw overnight in the refrigerator and or at room temperature for a few hours and reheat in a 425°F oven for 2 minutes. You can also reheat in a microwave in a pinch, but the muffin tops may soften.
Healthier Apple & Almond Butter Muffins
Ingredients
- 2 cups whole wheat flour
- 1/2 cup old fashioned oats
- 1 and 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2/3 cup almond butter
- 2/3 cup milk (or non-dairy alternative)
- 1/2 cup unsweetened applesauce
- 1/3 cup vegetable oil
- 1/3 cup pure maple syrup
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 425°F. Line a 12-count muffin pan with muffin/cupcake liners.
- Whisk together the flour, oats, baking powder, baking soda, cinnamon, and salt in a medium bowl. Set aside.
- In a large bowl, whisk together the almond butter, milk, applesauce, vegetable oil, maple syrup, egg, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fill the muffin liners until they are almost full. I used a large (3 tbsp) cookie scoop for this to reduce mess and ensure that the same amount of batter was used for each muffin.
- Bake at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F and bake for another 14-16 minutes until a toothpick inserted into the center of a muffin comes out clean.
- Let cool in the pan for at least 10 minutes before enjoying.
Notes
Storage Instructions: Store covered at room temperature for 3-5 days or freeze in an airtight container for up to 3 months.
