Almond Apple Spice Muffins Recipes

APPLE SPICE MUFFINS

Steps:

• In a large bowl, combine the first 7 ingredients. In another bowl, whisk the eggs, apple juice and oil. Stir into dry ingredients just until moistened. Fold in apples., Fill 12 greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option: Freeze cooled muffins in tightly sealed freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

DELIGHTFUL APPLE SPICE MUFFINS

Steps:

• Preheat oven to 350 degree F (175 degrees C). Line a mini muffin pan with paper liners.
• In a large bowl, cream together the butter or margarine and sugar. Add eggs, and beat until smooth. Blend in cinnamon, allspice, baking powder, and baking soda. Alternately add in a half cup of applesauce, one cup of flour, remaining applesauce, and remaining flour. Stir until just blended together. Pour batter into muffin cups 2/3's of the way full.
• Bake in preheated 350 degree F (175 degrees C) oven for 17 minutes.

APPLE SPICE MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
• In large bowl, beat milk, oil, vanilla and egg with fork or wire whisk until well mixed. Stir in flour, 1/2 cup sugar, the baking powder, salt and 1/2 teaspoon cinnamon all at once just until flour is moistened (batter will be lumpy). Stir in apple. Divide batter evenly among muffin cups. In small bowl, mix topping ingredients; sprinkle over batter.
• Bake 25 to 30 minutes or until golden brown. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.

ORANGE SPICED ALMOND MUFFINS

Steps:

• Preheat the oven to fan assisted 180C / 200C / 400F / gas 6.
• Line a 12 cup muffin tray.
• Melt the butter and set aside to cool.
• Combine the dry ingredients together in a bowl.
• Combine the orange juice and milk in another bowl and mix in the egg and cooled melted butter.
• Add the liquid ingredients into the dry ingredients and mix until barely combined. Note the batter will be thick and lumpy.
• Spoon the muffin batter equally into the muffin cases and bake for 20 minutes.

ALMOND APPLE SPICE MUFFINS

Steps:

• Preheat oven to 350 degrees. Melt butter in microwave (~30 seconds on low heat). Throughly mix all the ingredients in a bowl. Spray muffin tin with non stick cooking spray or use cup cake liners. Pour mix into muffin tins, make sure not to over fill (~3/4 full); this should make 12 muffins (2 muffin trays). Place one tray in the oven and cook for 12 minutes. Make sure not to overcook as the muffins will become very dry. Once cooked remove from the oven and cook the second muffin tray.

ALMOND FLOUR MUFFINS WITH APPLE PIE FILLING

Steps:

• Preheat oven to 350º F. Add 6 cupcake liners to your muffin pan. Set aside.
• Melt butter in saucepan over medium heat. Add diced apples and saute for about 10 minutes until softened, stirring frequently. Add water, sugar, cinnamon and nutmeg and cook for another minute. Turn off heat and set aside.
• In a large bowl, combine egg, honey and vinegar. Whisk well. Add to mixture almond flour and baking soda and combine thoroughly.
• Fold in cooled apple mixture into muffin batter until well combined. Evenly distribute batter into 6 muffin cups.
• In a small bowl, combine muffin topping ingredients and then sprinkle about 1/4 tsp of mixture on top of each muffin.
• Place muffins in the oven to bake for 15 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to fully cool before enjoying (if you try to eat them too soon, the muffins will stick to the muffin liners).

LOW-CARB CINNAMON APPLE SPICE MUFFINS

Steps:

• Preheat oven to 350º Fahrenheit. Prepare a muffin pan by lining it with muffin papers or spraying lightly with coconut oil.
• In a medium bowl, whisk together the almond flour, granulated stevia/erythritol blend, baking powder, cinnamon, and salt until well blended. Whisk in the butter or coconut oil. Mixture will appear mealy.
• In a separate bowl, whisk together the eggs, almond milk and vanilla extract.
• Pour egg mixture into the dry ingredients and stir together. Stir in diced apple.
• Spoon batter into the prepared muffin pan, filling each 2/3 to 3/4 of the way full.
• Bake for 25 to 30 minutes or until the top springs back when lightly touched.
• Allow to cool 5-10 minutes in the pan, then remove from the baking pan and allow to finish cooling on a cooling rack.

APPLE-ALMOND MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first seven ingredients. In another bowl, whisk egg, milk, almond butter, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in apple and 1/4 cup almonds., Fill 15 greased or paper-lined muffin cups three-fourths full. Sprinkle with remaining almonds., Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

APPLE CINNAMON ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 24 muffin cups with cooking spray or line with paper liners.
• Whisk sugar, oil, eggs, and vanilla extract together in a bowl until smooth. Stir flour, cinnamon, baking soda, and baking powder into sugar mixture just until batter is combined. Fold zucchini and apple into batter and spoon into the prepared muffin cups.
• Bake in the preheated oven until until muffins spring back after pressing the top, about 25 minutes.