Shop Ingredients
How this works
Calories: 180kcal
Ingredients
- Oil of choice for greasing the muffin tin
- 1/2 cup rolled oats (not instant)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves or nutmeg (optional)
- 2 medium apples (or 3 small), around 12 oz. of whole or 10 oz. of sliced apple
- 1 1/4 cup (7 oz.) pitted dried plums (prunes)
- 4 large eggs
- 1 3/4 cups almond flour (7 oz.)
Instructions
- Preheat the oven to 350°F
- Grease a 12-muffin pan with an oil of choice or use paper liners.
- Put the oats, salt, baking soda, cinnamon, and cloves, if using, in the bowl of a food processor or a blender. Process them into an even-textured flour.
- Core the apples and cut them into slices, but leave the skin on.
- Add the apples and dried plums to the food processor (or blender) and pulse to chop them into an even texture. Or you can blend them more if you prefer a smooth texture.
- Add in the eggs and pulse until combined.
- Add the almond flour and pulse a few more times.
- Spoon the batter into the muffin pan.
- Bake for about 30 minutes, or until golden brown and a toothpick inserted into the middle comes out clean.
- Allow to cool for about 10 minutes before removing from the pan.
Notes
VARIATIONS:
Apple Fig Muffins: replace the dried plums with 1¼ cups dried figs
(about 10 large, or 6 oz.).
Gluten-free muffins: use gluten-free rolled oats.
Nut-free muffins: replace the almond flour with ⅓ cup coconut flour (you need much less coconut flour).
For more tips and recipes like this one, see our book, Sugarproof, which can be purchased here or anywhere books are sold.
Apple Fig Muffins: replace the dried plums with 1¼ cups dried figs
(about 10 large, or 6 oz.).
Gluten-free muffins: use gluten-free rolled oats.
Nut-free muffins: replace the almond flour with ⅓ cup coconut flour (you need much less coconut flour).
For more tips and recipes like this one, see our book, Sugarproof, which can be purchased here or anywhere books are sold.Nutrition
Serving: 1muffin | Calories: 180kcal | Carbohydrates: 19g | Protein: 6g | Fat: 9g | Fiber: 4g | Sugar: 8g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Rate This Recipe
Share this Post
DID YOU MAKE THIS RECIPE?
Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine
Comments
Favorite muffin recipe ever! I have made dozens of healthy muffin recipes for myself and my two boys (ages 3 and 1). This one is so delicious without the use of added sugar or butter. I made these in a mini muffin pan and they were ready at the 16 minute mark. The only modification I made was to decrease salt to 1/4 tsp as baby is still quite young for that amount of sodium per serving. Thank you!