Name: Apple Plum Muffins
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.)

Shop Ingredients

How this works

Apple Plum Muffins

You can customize these muffins by leaving the texture of the apples and dried plums coarse, or blending them smooth, which many toddlers and young kids prefer.

Course: Snack

Keyword: apple muffins, kids muffins, kids snack, muffins

Calories: 180kcal

Author: Michael I. Gordan, PhD and Emily E. Ventura, PhD, MPH

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.

Nutrition

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Rate This Recipe

DID YOU MAKE THIS RECIPE?

Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine