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Ingredients
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
Cupcake
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
Apple Pie Muffins
Time: 30 minutes active time, approx. 20 minutes baking time
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 muffins
Ingredients
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
Cupcake
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
Directions
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 6
Bake on 350F for 20 minutes, or until golden.
Note:
*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.