- Prep Time: 30m
- Cook Time: 20m
- Total Time: 50m
- Yield: 16 muffins
Ingredients
- 195 grams (1.5 cups) all-purpose flour
- 35 grams (1/4 cup) almond meal
- 30 grams (1/4 cup) whole wheat flour
- 130 grams (1 cup) rye flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- 3 large apples (preferably Fuji)
- 200 grams (1 cup) brown sugar
- 2 tablespoons maple syrup
- 50 grams (1/4 cup) olive oil
- 50 grams (1/4 cup) almond oil
- 50 grams (1/4 cup) sesame oil
- 1 teaspoon vanilla extract
- 2 large eggs, room temp
- Turbinado or brown sugar, for sprinkling
- 2 tablespoons chia seeds, optional
Instructions
- Preheat the oven to 350 degrees. Spray muffin tin and set aside.
- Place flours, baking soda, salt, and spices in a small bowl and set aside.
- Chop the apples up into small pieces about 1/2” - 3/4” inch wide. No need to peel them beforehand. Set aside.
- In a large bowl, add brown sugar, maple syrup, oils, vanilla, and eggs Whisk until everything is well combined.
- Add the flour mixture to the wet ingredients. Then add the apples EXCEPT for 1/4 cup of them, which you\'ll use at the end. Use a spatula to fold the batter over itself—start with the spatula in the middle and drag it towards you and to the left in a clockwise direction. At the same time, turn the bowl a quarter turn counter clockwise Continue folding until flour is completely mixed in. The batter will be thick!
- Scoop batter (it’s not pourable) into prepared muffin pan—an ice cream is best for this, but you can also use a tablespoon and fill each tin to the top.
- Sprinkle the remaining apple pieces on top and lightly press them into the batter with your hand. If you’re using the turbinado or brown sugar, sprinkle some over the apples on top.
- Bake for 15-17 minutes, rotating the tin halfway through baking. A toothpick inserted in the center should come out almost clean (a few crumbs are okay).
- Let cool in the tin for 10 minutes. Serve hot with butter
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