Super moist healthy muffins made with oat flour and applesauce!
It finally feels like real winter here in West Virginia. In November we had a cold snap and there was a week with snow flurries and 20 degree weather, then it warmed up. December hovered in the 30s and mid-20s. So did January. But now, February almost through and winter is in full force. All my cute clothes are hibernating as I can’t leave the house in anything but jeans (over leggings) and Sorel boots, and of course my giant winter coat.
We’ve had several days where it never got above 10 (in Fahrenheit, that is) and nights are often below 0. That’s not even factoring in windchill. And in the past week, it’s snowed so much with periods of white out conditions.
I know, it’s not just West Virginia. The majority of the country is facing cold, wintry weather, and there are probably plenty of places that are colder. But still.
Luckily, my job is pretty flexible and not 9-5 (though it will be soon), so on days when it’s been really cold I’ve been able to work from home or only work a half day. The office is in an old industrial building and thus the heating is awful.
Luckily, again, this means I have more time to spend in the kitchen. When it’s cold and snowy, all I want to do is bake and drink hot chocolate. At least, until I get cabin fever. Then I go outside for a bit, and come home to make more warm beverages.
Flourless Almond Butter Apple Muffins
adapted from Chelsea’s Messy Apron
makes about 10 muffins
- 1/2 cup unsweetened applesauce
- 1/2 cup almond butter
- 2 T maple syrup
- 1 tsp vanilla extract
- 1 T brown sugar, packed
- 1 large egg
- pinch salt
- 1/3 cup + 1 T oat flour (or 1/2 cup old-fashioned oats, finely ground)*
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/3 cup old-fashioned oats*
- 1 T flaxseed meal (optional)
- 1/2 cup chopped apple
- 1/3 cup raisins or 3-4 T chopped pecans (optional)
*Make sure your oats are gluten-free if you need these to be gluten-free!
Preheat oven to 350°F. Grease muffin tins–the original recipe warns against using cupcake papers, but I have not tried this and cannot attest to what would happen if you did that.
In a large bowl, combine applesauce, almond butter, maple syrup, vanilla extract, brown sugar and egg. Beat in oat flour, baking soda, baking powder, salt, and cinnamon. Stir in old-fashioned oats, flaxseed, chopped apple, and nuts/raisins (if using).
Bake 16-18 minutes. Let cool slightly before removing from tins and serving.