There’s nothing I love more about fall than the food. Apples and pumpkins seem to fit in almost any recipe, making it instantly cold-weather appropriate and cozy. When life gives me a bunch of apples, I usually make apple sauce and crumble, but this year I was determined to make something different. Then I stumbled on this Triple Apple Almond Muffin by Green Kitchen Stories, I knew this was the one. Apples are baked into the batter with an apple sauce centre and topped with (you guessed it), more apple. It’s an apple lover’s dream! I also encourage you to check out the Green Kitchen Stories site for more yummy recipes. All the recipes are vegetarian and healthy. I stumbled upon their YouTube channel a while ago and have been loving them ever since.
The beauty of these muffins is that they are sweetened with dates and apple sauce. You can make your own apple sauce, but the unsweetened jarred version works just fine too. Both give these muffins the right amount of sweetness without being too cakey, which makes them perfect for breakfast or an afternoon snack. I personally like spreading a little ricotta cheese sweetened with agave and cinnamon for an extra treat. Green Kitchen Stories also suggests that if you want your muffins sweeter, you can reduce the amount of apple sauce and replace the reduced amount with maple syrup.
Triple Apple Almond Muffins
Adapted from Green Kitchen Stories
Makes 12 muffins
1 cup almond flour
1 cup rolled oats
2/3 buckwheat flour
2 tbsp arrowroot
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp cardamom
1/2 tsp ground ginger
1/2 tsp sea salt
2/3 0% plain Greek yogurt
1/3 olive oil
10 medjool dates, pitted
3 large eggs
1/2 cup unsweetened apple sauce, divided
1. Preheat oven at 400° and line a muffin tin with paper liners.
2. Add all the dry ingredients in a food processor and mix on high speed until the ingredients are well combined and the oats have turned into a coarse flour. Transfer the mixture to a large mixing bowl and set aside.
3. Add all the wet ingredients to the food processor along with 1/3 cup of the apple sauce. Mix on low, then high speed until combined. Add the mixture to the bowl with the dry ingredients. Mix until just combined.
4. Grate two apple using a large grater, then add to the muffin batter.
5. Divide the batter in the muffin tin only filling each cup halfway up. Then add a teaspoon of apple sauce to each muffin and top each muffin with the remaining batter.
6. Slice the remaining apple thinly, brush each slice with olive oil and top each muffin with a slice of apple and a sprinkle of cinnamon.
7. Bake for 18-20 minutes. When done, allow to cool slightly before transferring to a wire rack.