Caramel Apple Almond Muffins blend the sweet flavors of caramel and apple with a hint of almond to create a delightful treat. Perfect for breakfast or a snack, the muffins are both satisfying and easy to whip up, making them a must-try for any baking enthusiast.
For those looking to adjust the recipe, feel free to substitute the applesauce with more diced apples or even mashed banana for a different flavor twist. If sugar substitutes like stevia aren’t your favorite, regular sugar works just fine; just adjust the amount according to your taste. Be cautious with allergies, especially regarding nuts; ensure all ingredients are safe for everyone enjoying the muffins.
Fudge & Candy
Caramel Apple Almond Muffins Recipe
Ingredients
- 1/2 cup unsweetened applesauce (I used homemade)
- 1/4 cup stevia, baking blend (I used Krisda)
- 2 tablespoons dark brown sugar
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk
- 1 teaspoon rice vinegar
- 1 cup whole wheat pastry flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1 egg
- 2 (1 g) packets caramel-flavoured stevia (I used Krisda)
- 1 apple, peeled, cored and diced
- 3 tablespoons slivered almonds, toasted
- 1/2 tablespoon large-flake rolled oats
- 1/2 tablespoon sliced almonds
- 1 teaspoon turbinado sugar
Instructions
- Preheat the oven to 375°F and grease 4 jumbo muffin cups or line them with paper liners.
- In a bowl, beat together 1/2 cup unsweetened applesauce, 1/4 cup stevia baking blend, 2 tablespoons dark brown sugar, 1 teaspoon vanilla extract, 1/4 cup unsweetened almond milk, and 1 teaspoon rice vinegar until the mixture is smooth.
- Stir in 1 cup whole wheat pastry flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 1/4 teaspoon sea salt, 1/2 teaspoon cinnamon, 1 egg, and 2 packets of caramel-flavoured stevia.
- Gently fold in the diced apple and 3 tablespoons of toasted slivered almonds to the batter until just combined.
- Portion the mixture into the prepared muffin cups, filling them about three-quarters full. Top each muffin with 1/2 tablespoon large-flake rolled oats, 1/2 tablespoon sliced almonds, and 1 teaspoon turbinado sugar.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the tin for about 5 minutes before turning them out onto a wire rack to cool completely.
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For a delightful twist on caramel and apple, I recommend trying the Caramel Apple Coconut Dessert. The harmonizing flavors of brown sugar and coconut create an irresistible dish that complements the luscious apples perfectly.