Apple-Almond Muffins

Prep: 15 min. Bake: 20 min.

15 servings

  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 3 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 large egg
  • 1-1/4 cups 2% milk
  • 1/3 cup creamy almond butter
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1 medium apple, peeled and finely chopped
  • 1/2 cup slivered almonds, divided

1 muffin: 168 calories, 8g fat (1g saturated fat), 16mg cholesterol, 189mg sodium, 22g carbohydrate (9g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  1. 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.
  2. Fill 15 greased or paper-lined muffin cups three-fourths full. Sprinkle with remaining almonds.
  3. 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.
    Yield: 15 muffins.

Originally published as Apple-Almond Muffins in Simple & Delicious December/January 2016

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