Almond Apple Breakfast Muffins
These soft, moist Almond Apple Breakfast Muffins are packed with fresh apple, almond flavor, and a lightly sweet, tender crumb. They’re perfect for a quick breakfast, snack, or meal-prep treat.
Ingredients
- 1 ½ cups almond flour
- ½ cup rolled oats
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 2 eggs
- ⅓ cup unsweetened applesauce
- ¼ cup honey or maple syrup
- 2 tbsp melted butter or coconut oil
- 1 tsp vanilla extract
- 1 medium apple, peeled and finely diced
- ¼ cup sliced or chopped almonds
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease it.
- Mix the dry ingredients: In a large bowl, combine almond flour, rolled oats, baking powder, cinnamon, and salt.
- Mix the wet ingredients: In another bowl, whisk together eggs, applesauce, honey or maple syrup, melted butter, and vanilla.
- Combine: Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
- Add the apple: Fold in the diced apple and chopped almonds, reserving a few almonds for topping.
- Fill the pan: Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the remaining almonds over the tops.
- Bake for 20–24 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Cool: Let the muffins rest in the pan for about 5 minutes, then transfer them to a wire rack.
Serving
Enjoy them warm with a little almond butter, Greek yogurt, or simply on their own. Store leftovers in an airtight container for 3 days at room temperature or refrigerate for up to 5 days.
Tip: For extra apple flavor and moisture, use a naturally sweet, crisp apple such as Honeycrisp or Gala.