Easy Apple Muffins
Baked with delicious aromatic cinnamon, ginger, and nutmeg, these muffins are cozier than your favorite fall sweater. Plus we made some subtle healthy swaps to keep these muffins whole grain and naturally sweetened.
Servings: 12 muffins
Ingredients
- 2 c rolled oats
- 1 c almond meal
- 2 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ tsp salt
- 2 eggs
- 2 c grated apple (about 2 medium apples)
- ½ c pure maple syrup
- 6 Tbsp reduced fat butter or unsalted butter (olive oil or flax seed butter)
- 1 tsp vanilla extract
- ½ c chopped pecans
Instructions
- Preheat the oven to 350°F. Line a muffin pan with muffin tins or lightly mist with cooking spray.
- In a large mixing bowl, combine rolled oats, almond meal, cinnamon, baking soda, nutmeg, ginger, and salt.
- In a second medium mixing bowl, whisk together eggs, apple, maple syrup, melted butter, and vanilla extract. Make a small well in the dry ingredients and pour the wet ingredients into the dry ingredients. Mix well to combine. Fold in the chopped pecans.
- Spoon the muffin batter into the prepared muffin tins, filling about ¾ of the way. These muffins only raise slightly, so it is okay to fill the tins most of the way.
- Bake the muffins for 16 to 20 minutes, or until a toothpick comes out with just a few crumbs clinging to it. Cool in the muffin tin about 5 minutes before transferring to a cooling rack. Enjoy with apple butter!