Superfood Muffins
Nutritious and delicious muffins packed with almond flour, oats, chia seeds, and fresh apple. Perfect for busy mornings or healthy snacks.
Ingredients
- 1 1/2 cups almond flour finely ground, not almond meal
- 1/2 cup quick cooking oats
- 2 tablespoons ground flaxseed also called flax meal
- 1 tablespoon chia seeds
- 1 teaspoon cinnamon use fresh for best flavor
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 large eggs room temperature preferred
- 1/3 cup unrefined coconut oil melted if solid, cooled slightly
- 1/2 cup plain Greek yogurt full-fat or 2% recommended
- 1/3 cup honey pure, raw honey works best
- 1 teaspoon vanilla extract pure extract, not imitation
- 1 cup grated apple packed (about 2 large apples, skin on, drained)
Instructions
- Preheat the Oven
- Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners or spray with nonstick cooking spray.
- Mix Dry Ingredients
- In a large mixing bowl, whisk together almond flour, quick oats, ground flaxseed, chia seeds, cinnamon, baking powder, baking soda, and kosher salt for about 30 seconds until well combined.
- Combine Wet Ingredients
- In a second bowl, whisk eggs until blended and slightly frothy. Add melted coconut oil (cooled), Greek yogurt, honey, and vanilla extract. Whisk until smooth and creamy with no streaks visible, about 1 minute.
- Create the Muffin Batter
- Pour wet ingredients into the bowl with dry ingredients. Using a rubber spatula, gently fold together with broad strokes just until dry ingredients are moistened. Do not overmix - some small lumps are fine.
- Add the Apples
- Grate apples using the large holes of a box grater, leaving skin on. Place grated apple in a clean kitchen towel and squeeze gently to remove excess liquid. Measure 1 packed cup. Fold grated apple into batter gently but thoroughly until evenly distributed.
- Fill the Muffin Cups
- Using a large spoon or ice cream scoop, divide batter evenly among muffin cups, filling each about three-quarters full.
- Bake the Muffins
- Place muffin pan in center of preheated oven. Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean and tops are golden brown with slightly cracked surfaces.
- Cool the Muffins
- Let muffins cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
Tips for Success: Don't overmix the batter - mix just until you can't see dry flour anymore
Drain excess liquid from grated apples to prevent gummy texture
Use room temperature eggs and yogurt for easier blending
Measure almond flour by spooning into cups, not packing down Variations: Swap honey for maple syrup for vegan option
Add 1/2 cup dark chocolate chips or chopped walnuts
Substitute mashed banana for grated apple
Use coconut yogurt for dairy-free version
Add 1/2 cup shredded coconut for tropical twist Storage: Room temperature: 3 days in airtight container
Freezer: Up to 3 months wrapped individually
Reheat: Microwave 30-45 seconds or oven at 300°F for 10 minutes Substitutions: All-purpose flour can replace almond flour (won't be gluten-free)
Sour cream or regular yogurt can replace Greek yogurt
Reduce honey to 1/4 cup for less sweetness (may be slightly drier)
Drain excess liquid from grated apples to prevent gummy texture
Use room temperature eggs and yogurt for easier blending
Measure almond flour by spooning into cups, not packing down Variations: Swap honey for maple syrup for vegan option
Add 1/2 cup dark chocolate chips or chopped walnuts
Substitute mashed banana for grated apple
Use coconut yogurt for dairy-free version
Add 1/2 cup shredded coconut for tropical twist Storage: Room temperature: 3 days in airtight container
Freezer: Up to 3 months wrapped individually
Reheat: Microwave 30-45 seconds or oven at 300°F for 10 minutes Substitutions: All-purpose flour can replace almond flour (won't be gluten-free)
Sour cream or regular yogurt can replace Greek yogurt
Reduce honey to 1/4 cup for less sweetness (may be slightly drier)
