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 Apples, Honeycrisp, 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 Cinnamon, Ground
- 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 Apple Juice, Unsweetened
- 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 Red Food Color - Color Kitchen Foods
Apple Decorations
- 12 pieces12 pieces12 pieces Pretzels
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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!
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About This Recipe
Show nutritional information
Cupcakes & Muffins Desserts Nightshade Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 310 |
| Fat: | 11 g |
| Carbohydrates: | 48 g |
| Protein: | 7 g |
| Cholesterol: | 1 g |
| Sodium: | 714 mg |
| Fiber: | 3 g |
| Sugars: | 7 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
2 responses to “Apple Muffins”
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I’m obsessed with these. So creative and fun. Thanks for sharing!
So happy to hear it!