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Apple Pie Muffins

Soft, fluffy, and full of good-for-you ingredients like oats, almonds, and apples, these Apple Pie Muffins are the perfect start to your morning! They’re made with almond pulp from your Almond Cow, and have a gooey apple pie filling in the center that will leave you coming back for seconds and thirds.

Servings: Makes 6 large
Time: 30 minutes active time, approx. 20 minutes baking time

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Ingredients

Apple Pie Filling
  • 2 medium granny smith apples, peeled, cored, and diced
  • 1/4 cup coconut sugar
  • 1 Tbsp lemon juice
  • Zest of 1 lemon
  • 1/4 tsp cinnamon
Cupcake
  • 2 cups gluten-free oat flour
  • 1/2 cup almond pulp, dried*
  • 1/4 cup coconut sugar
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup almond milk
  • 1 Tbsp lemon juice
  • 3 Tbsp coconut oil, melted
  • 1/4 cup maple syrup

Directions

To make the apple pie filling, in a large mixing bowl, add the apples, sugar, lemon juice, lemon zest, and cinnamon. Mix to combine. Heat a saucepan on medium heat, and cook the apple filling until it gets sticky. This takes about 10 minutes. Set aside to cool.

To make the cupcake, in a mixing bowl, add the oat flour, almond pulp, coconut sugar, baking soda, baking powder, and salt, and mix.

In a separate mixing bowl, add almond milk, lemon juice, coconut oil, and maple syrup, and mix. Add the dry ingredients to the wet ingredients, and mix.

Line a 6-cup muffin pan with cupcake liners, and pour batter evenly into the cupcake liners. Transfer apple pie filling to a piping bag, and pipe the filling into the center of each cupcake.

Bake on 350F for 20 minutes, or until golden.

*To turn almond pulp into an almond-flour-like consistency, remove it from the Almond Cow filter basket, shake off all the leftover liquid, and transfer it to a towel to allow the liquid to drain for at least 15 minutes. You can fold the towel on top of the pulp as well to ensure full coverage. Then, bake it until crisp. Once it’s crispy, pulse it in the food processor, and voila!