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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

vegan apple pie muffins cooling on a rack


Apple Pie Filling
  • 2 medium granny smith apples, peeled, cored, and diced
  • ¼ cup coconut sugar
  • 1 tbsp lemon juice
  • zest of 1 lemon
  • ¼ tsp cinnamon
  • 2 cups gluten-free oat flour
  • ½ cup almond pulp, dried* (from almond milk)
  • ¼ cup coconut sugar
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup almond milk
  • 1 tbsp lemon juice
  • 3 tbsp coconut oil, melted
  • ¼ cup maple syrup


  1. To make the apple pie filling, in a large mixing bowl, add the apples, sugar, lemon juice, lemon zest, and cinnamon. Mix to combine.
  2. Heat a saucepan on medium heat, and cook the apple filling until it gets sticky. This takes about 10 minutes. Set aside to cool.
  3. To make the cupcake, in a mixing bowl, add the oat flour, almond pulp, coconut sugar, baking soda, baking powder, and salt, and mix.
  4. 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.
  5. 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.
  6. Bake on 350F for 20 minutes, or until golden.

*To turn almond pulp into an almond-flour-like consistency, let the filter basket with the pulp set in the collector cup and drain the remaining liquid or you can use a spoon or spatula and press the pulp up against the sides of the filter basket to drain the remaining liquid. Then, with a spatula spread it thinly onto a baking sheet. Bake it at 250F for 1-2 hours. Once it’s as dry as possible, cool completely and pulse it in the food processor to create a fine almond powder.

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