Most muffins we see in the groceries and bakeries are more like a cupcakes. While absolutely delicious, they may not be best to choice on a daily basis. I created this recipe to give the sense that I am eating a cake-like muffin, while being full of healthy grains, fruit and yummy peanut butter. Grating the apples is a must to ensure the moisture of these muffins are on point. I tried with chopped apples, but it didn’t do the trick.
Whole grain muffins are an excellent carb source to fuel before and refuel after sport or exercise. Yes we need carbs! I eat these muffins as a breakfast mashed into Greek yogurt, on its own as a quick snack on my busy days, or as a yummy dessert drizzled with even more peanut butter (highly recommended). Having one is difficult, so I usually have two.
Apple Peanut Butter Muffins with Spelt and Almond Flour
Yields 12 muffins
- 1 ¾ cup spelt flour
- ¾ cup almond flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp pumpkin spice blend or cinnamon
- 3 eggs
- 1 cup milk of choice
- 1 cup shredded sweet apple (I used honeycrisp)
- ¼ cup maple syrup
- ¼ cup peanut butter
- ½ cup raisins
Preheat oven to 425F. Combine spelt and almond flour, baking soda, salt and spice of choice in a large bowl and combine thoroughly. In a separate bowl, the eggs and then add in milk, shredded apple, and peanut butter. Fold wet ingredients with the dry just until all the flour is combines, do not over mix. Add in the raisins last and fold until evenly distributed.
Scoop batter evenly into a lined muffin tin, filling just below the top of the liner, giving it room to rise. Place in the 425F oven for 5 mins. After 5 minutes lower the temperature to 350F and bake for an additional 20 minutes. Remove, allow to cool in the tin and then place on cooling rack.