Prep 5 mins
Cook 25 mins
I had some almond flour (labeled as almond flour/meal) that I wanted to try, but I couldn't find a recipe that was really what I wanted, so I whipped this up patching a bunch of recipes together. Surprisingly, these came out great! If you don't have any almond flour, substitute regular flour. I had some ground nut/sugar/cardamom topping hanging around that I used, but feel free to leave the top bare or add the optional crunch topping listed below.
- 118.29 ml almond flour or 118.29 ml almond meal
- 236.59 ml all-purpose white flour or 236.59 ml all-purpose whole wheat flour
- 118.29 ml granulated sugar
- 9.85 ml baking powder
- 1.23 ml salt
- 9.85 ml ground cinnamon
- 2.46 ml ground cardamom (optional)
- 118.29 ml milk
- 1 large egg
- 78.07 ml applesauce
- 1 medium apple, finely chopped
- 78.07 ml almonds, finely chopped (optional)
Optional Crunch Topping
- 59.16 ml brown sugar (optional)
- 4.92 ml ground cinnamon (optional)
- 29.58 ml almonds, finely chopped (optional)
- Preheat oven to 350. Grease or line a 12 muffin tin.
- Whisk the flours, sugar, baking powder, salt, and spices in a medium bowl.
- In a small bowl, whisk the milk and egg until beaten. Add the applesauce and mix to combine.
- Pour wet ingredients into dry. Add the chopped apples and optional nuts and stir to combine.
- Pour batter into muffin tins.
- Mix crunch topping ingredients in a small bowl and sprinkle topping over unbaked muffins.
- Bake for 20-25 minutes, until cooked through.
OUTSTANDING! Incredibly moist, lush, a bit crunchy, simply delicious. I used my silicone muffin cups (for the first time) inside the muffin tin. I suspect these muffins would be lovely without the topping, but with it, these could pass as dessert!
These are really good! Wow! I left off the crunch topping, but next time I might try it. Thanks for the great recipe!