Apple Vanilla Muffins Recipe

4.99 from 61 votes

Busy holiday mornings have never tasted sweeter than with the warm spices and tender bite of Apple Vanilla Muffins Recipe.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Dessert

Cuisine: American

Keyword: Apple Muffins

Servings:

Calories: 271kcal

Author: Nicole Kendrick

Equipment

Ingredients

Wet Ingredients

4 tablespoon avocado oil
3 eggs room temperature
¼ cup Maple Syrup
1 ¼ teaspoon Vanilla Extract

Dry Ingredients

2 ¼ cups Almond Flour Bob’s Red Mill
1 teaspoon coconut flour Bob’s Red Mill
½ teaspoon Baking Powder
1 teaspoon Baking Soda
2 tablespoon coconut sugar
½ teaspoon apple cinnamon seasoning
1 gala apple thin (I like to use a mandolin)
Additional apple shavings for the top
Crushed walnuts or pecans for the top

Instructions

Preheat oven to 350 ℉.
Line a muffin pan with 9 cupcake liners. In a medium bowl, add all dry ingredients and whisk together. Set aside.
In large bowl, add all wet ingredients.
Using a whisk, mix these ingredients until fully combined.
Gently pour your dry ingredients into the wet.
Using a rubber spatula mix until fully combined.
Fold in apple shreds. Using a 2 inch cookie scoop, scoop the batter into liners.
Top each muffin with 3 apple shreds and crushed pecans or crushed walnuts for added flavor and texture.
Bake muffins in the oven for 20-24 minutes until the tops are slightly brown and a toothpick comes out clean.
Allow muffins to cool for 10 minutes, then place the 9 muffins onto a baking rack to finish cooking.

Notes

Top Tips:

Make sure that all of your ingredients including the eggs are at room temperature before mixing together the batter. This will allow everything to mix smoothly without over-mixing.
Use a mandoline to shave your apples. This will give uniform pieces. Just be careful and use the guard or a slicing glove.
Using a cookie scoop makes it easy to portion out equal amounts of batter. This will ensure the muffins bake evenly.
Because almond flour is made from nuts, it’s best to keep it stored in the refrigerator or freezer so it doesn’t go rancid.
Coconut flour is a great addition to gluten-free baking. When using coconut flour you’ll notice that the recipes will call for more eggs than usual. This is because coconut flour absorbs much more liquid than wheat-based flour and other gluten-free flour.

Nutrition:

Nutrition information is automatically calculated and should only be used as an approximation. The owner of this site is not responsible for nutrition facts.

Nutrition