These soft and flavorful muffins stay extra moist thanks to a double dose of juicy apples. I’ve used Gala, Ambrosia and Pink Ladies while testing these, but try experimenting with different apple varieties to see which one you enjoy the most. You can also add in ½ cup (80 g) of raisins for a little bit of extra flavor and natural sweetness.
Ingredients
- 1½ cups (121 g) rolled oats (quick or old-fashioned)
- 3 tbsp (21 g) ground flaxseed
- 2 tsp (5 g) ground cinnamon
- ¼ tsp ground nutmeg
- 2 tsp (8 g) baking powder
- 1 tsp baking soda
- ½ tsp salt
- 3 large eggs
- ½ cup (118 ml) unsweetened applesauce
- 6 tbsp (96 g) almond butter
- 6 tbsp (128 g) honey
- 1 tsp vanilla extract
- 1 cup (115 g) shredded apple, lightly squeezed of excess juice
How to Make It
- Preheat your oven to 350°F (177°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
- Add the oats, ground flaxseed, cinnamon, nutmeg, baking powder, baking soda and salt to a high-speed blender and process on high for about 10 seconds or until the oats have broken down into the consistency of a fine flour.
- Add all of the remaining ingredients except for the apple, and process on high for about 30 seconds or until the batter becomes smooth and creamy. Periodically stop and scrape down the sides of your blender, if necessary. Finally, fold in the shredded apple by hand.
- Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full.
- Bake for 15–18 minutes, until the tops of your muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.
