Healthy Peanut Butter Apple Muffins (with Almond Flour) are filled with fresh apple pieces, applesauce, peanut butter powder and cinnamon!
We just can't get enough of muffin recipes over here! I receive so many messages about how you guys love to meal prep muffins. They are such an easy breakfast option for yourself or for your family.
This muffin recipe won't disappoint. Healthy Peanut Butter Apple Muffins are gluten free, sweetened with very little unrefined sugar and are so tasty!
Ingredients in Healthy Peanut Butter Apple Muffins
- pure maple syrup
- unsweetened applesauce
- avocado oil
- almond flour
- peanut butter powder
- coconut flour
- baking powder (gluten-free)
- ground cinnamon
- diced apple of choice
Frequently Asked Questions
It honestly doesn't matter. Just depends on your preference. I would steer away from granny smith because they are very tart. Since these muffins are less sweet than a traditional muffin, it's best to use a sweeter apple.
I do not recommend substituting any other flours in this recipe. Both almond flour and coconut flour have very unique textures. For optimal results, stick to the recipe as written.
Spoon the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.
No, the skin is filled with nutrients. Plus, I love the whole pieces of apple you taste throughout the muffin.
Store in an airtight container at room temperature and enjoy within 1-2 days. Store in an airtight container in the fridge and enjoy within about 3 days. To freeze, wrap each individual muffin in plastic wrap. Place the muffins into a freezer bag. Keep in the freezer for up to 3 months.
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Healthy Peanut Butter Apple Muffins (with Almond Flour)
- In a large mixing bowl, whisk together eggs, maple syrup, applesauce and avocado oil.
- Next, add in the almond flour, peanut butter powder, coconut flour, baking powder, cinnamon and apple. Combine with a rubber spatula. Be sure to mix until combined. Do not overmix.
- Next, line a muffin tin with 9 liners. Use a large cookie scoop and scoop the batter into each muffin liner.
- Bake at 350 degrees F for about 20-25 minutes or until a toothpick comes out clean.
Did you try this recipe?
Let me know below with a comment and rating! 🙂