Apple Harvest Muffins
These apple harvest muffins are spiced with cinnamon and nutmeg and offer a lovely nutty flavor from almond flour (my go to flour for baking!) and a touch of almond extract used in the batter. They’re a wonderful breakfast when served with a cup of piping hot coffee or a lovely mid afternoon pick me up when served with tea. I whipped these up last Friday night because I wanted to share them with some of the other vendors at the farmer market Saturday morning. It was a cold start to the day and these muffins were a welcome treat and tasted extra good when enjoyed with our fellow farmers on an early Saturday morning at the market.
We’ve been stocking up on a ton of local apples to have on hand all winter long. I’ve been making large batches of slow cooker apple sauce and even a few small batches of apple butter to gift around the holidays. It’s been fun having a few extra hours in the evenings to spend in the kitchen and not feel so stressed out from the farm. I love this transitional period. There is still a lot of work to get done on the farm but the pace is slower and less frantic. It makes it that much more enjoyable to stand in my kitchen and whip up a batch of muffins or sip my morning coffee for a few extra minutes. This time of the year is absolutely wonderful and I hope you all get to enjoy a few longer moments of quiet reflection in the morning or evening,
Cheers to the autumn harvest!
Apple Harvest Muffins
Prep Time: 10 minutes Cook Time: 25 minutes Serves: 10 muffins
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon ground cinnamon
- 1/3 cup natural cane sugar
- 2 eggs
- 3 tablespoons walnut oil (can sub with olive oil)
- 2 tablespoons honey
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 3/4 cup diced apple (no need to peel)
Preparation
- Preheat the oven to 350F and line a muffin tin with 10 paper liners or generously grease the muffin tin with oil or butter.
- In a large bowl whisk together the almond flour, baking soda, salt, spices and sugar.
- In a smaller bowl mix together the eggs, walnut oil, honey, almond and vanilla extracts. Pour the wet batter into the bowl with the dry ingredients and gently mix. Fold in the diced apple and spoon the batter into the prepared muffin cups. The batter should come almost up to the top of each cup. Bake until golden brown and a toothpick comes out clean, about 23-25 minutes (they’ll set a bit more while resting).
- Let the muffins cool for about 5 minutes in the muffin tin before removing and placing on a wire rack to fully cool.
Notes
*Every brand of almond flour (homemade or store bought) will have slightly different results when baking. *Cooking times will vary from kitchen to kitchen
Are you sure about the amount of the wet ingredients? As this isn’t even a batter … it’s a crumble. Very very dry. There’s no way this will bake into muffins.
Yep. It’s all accurate. Almond flour makes a thicker batter but these have had great results every time. This is the same ratio of wet/dry ingredients I use for all of my almond flour muffins without any issues. Sorry these haven’t turned out for you but the ingredients/measurements are all accurate.
These were wonderful! Thank you for another great recipe. I love your almond flour blueberry muffins and these may have been even better!
Do you make your own almond flour? I am gluten free and love baking with it but unfortunately it is so expensive to buy in the store.