Apple Muffins
Throw out your other apple muffin recipes... you won’t need those B-listers anymore. Trust me, you won’t need another—this one’s protein-packed with Greek yogurt for extra creaminess and is also gluten-free. Plus, we made them extra cute with a homemade plant-based gummy worm!
PREP TIME
15 minutes
COOK TIME
20 minutes
INGREDIENTS
23
Serves: 12
Ingredients
Apple Muffins
- 1.5 cup1.5 cup1.5 cup Almond Flour
- 0.5 cup0.5 cup0.5 cup Oat Flour
- 222 Honeycrisp Apples, washed and grated
- 0.5 cup0.5 cup0.5 cup Plain Greek Yogurt
- 0.5 cup0.5 cup0.5 cup Coconut Sugar
- 0.333 cup0.333 cup0.333 cup Coconut Oil
- 222 Eggs, We use Nellie's Free Range
- 2 tsp2 tsp2 tsp Ground Cinnamon
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1 tsp1 tsp1 tsp Baking Powder
- 0.5 tsp0.5 tsp0.5 tsp Baking Soda
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 0.25 tsp0.25 tsp0.25 tsp Maple Sugar
Gummy Worm
- 1 cup1 cup1 cup unsweetened Apple Juice
- 2 Tbsp2 Tbsp2 Tbsp Coconut Sugar
- 1.5 tsp1.5 tsp1.5 tsp Agar Agar Powder
Frosting
- 111 Vanilla Frosting (Simple Mills)
- 2 pinch2 pinch2 pinch Color Kitchen Foods Red Food Color
Apple Decorations
- 12 pieces12 pieces12 pieces Pretzels
Get Ingredients with
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350F.
- In a large bowl, mix together the eggs, Greek yogurt, coconut sugar, coconut oil, grated apples, and vanilla.
- Add in the almond flour, oat flour, cinnamon, salt, baking powder and baking soda and combine.
- Pour the batter into a 12-cup silicone muffin tray.
- Sprinkle the tops with maple sugar.
- Bake for 20-25 minutes, or until the muffins reach in internal temperature of 205F (we use a handheld baking thermometer).
- In a small saucepan on low heat, add your fruit juice, coconut sugar, and agar agar powder until dissolved. Simmer for 5 minutes.
- Repeat the process with another juice if you want the gummies multi-colored. We used tart cherry juice for the red. Take 2 different teaspoons and simultaneously pout the 2 mixtures into a gummy mold. Let it store in the fridge for 20 minutes.
- Spoon your frosting into a small bowl and mix in the plant-based color. Take your cupcakes and frost them with your frosting. Using a skewer, poke a hole in the middle of the cupcake and insert your gummy. Add a pretzel on top as a stem and a plant-based sour gummy as a leaf. Enjoy!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Cupcakes & Muffins Desserts Nightshade Free Pescetarian Shellfish Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 282 |
| Fat: | 11 g |
| Carbohydrates: | 42 g |
| Protein: | 6 g |
| Cholesterol: | 1 g |
| Sodium: | 765 mg |
| Fiber: | 2 g |
| Sugars: | 7 g |
| Calculated per serving. | |
Recommended for You
Never Miss a Bite
Get recipes delivered to your inbox every week
2 responses to “Apple Muffins”
Leave a Reply
You must be logged in to post a comment.
I’m obsessed with these. So creative and fun. Thanks for sharing!
So happy to hear it!