Apple Muffins

Makes 12 Muffins

per Muffin - main ingredients only:     180 cal   /   720 kJ   

per Muffin - with 2 tsp butter:             250 cal   /   1020 kJ 

This recipe is quick to prepare... and with minimal wash up. Just keep the prep equipment to a mixing bowl for the dry ingredients, a small bowl to whisk the eggs and the relevant measuring utensils.

Making the Muffins

Grease a twelve size muffin tray, or insert paper cups, and preheat the oven to 170 degrees.

Combine the dry ingredients (almond flour, sugar, baking soda, cinnamon, allspice and salt) in a bowl then mix through the grated apple. In another bowl, beat the eggs and add the vanilla extract. Add the egg mixture to the dry mixture and fold through till just combined. Spoon the muffin mixture into the muffin tin or paper cups and bake for 20-25 minutes or until muffins are golden and spring back when pressed.

Storing the Muffins

Allow to cool in the tray then transfer to a cooling rack. Store in an airtight container. They will keep longer if kept in the fridge.

More about Almond Flour

Almond flour is made by grinding blanched almonds to a meal (without the skin). Almond meal is ground raw almonds (with the skin). Almond flour is lower in fibre than almond meal and gives a lighter product with baking. But either can be used in this recipe. Almond meal can be made at home if you have a blender or grinder. 1 cup of almonds will make about 1 1/4 - 1 1/3 cup of almond meal.