About this recipe
When I baked the Apple Peanut Butter Muffins, I mainly picked the ingredients because I’d bought some peanut butter that didn’t taste great in chocolate. So I combined it with apples in these muffins and the result was very popular with everyone I shared them with. Not surprising. They are rather good!
As always with muffins, you want to bake them a day before. The perfect mini-cakes to take with you because you can prepare them in advance! Store them in an air-tight container overnight outside of the fridge. After that keep them refridgerated.
Apple Peanut Butter Muffins
Ingredients
- 1 cup almond flour
- 1/2 cup spelt flour type 650 or higher but not wholegrain
- 1/2 cup wholegrain rye flour
- 1 tbsp baking powder
- 1 egg
- 2 mashed bananas
- 1 pinch salt
- 70 ml vegetable oil
- 130 ml Kefir you can replace Kefir with same amount of milk or 3 tbsp yoghurt. If you do, add lemon juice to the mix too!
- 2 tbsp peanut butter
- 1 1/2 apples If you have a large apple 1 will be enough. You need 200g when you are done. Not more.
Instructions
- Mix the flours and baking powder together and set aside.
- In a large bowl, whisk the egg with a pinch of salt. Then add the mashed bananas and keep mixing.
- Add the peanut butter, oil and Kefir and mix until everything is well combined.
- Peel the apples and cut them into small pieces.
- Now mix the flour with the wet ingredients. You can either use the mixer or a spatula.
- Add the apple pieces and mix well.
- Spread the dough in the muffin tin and bake in a pre-heated oven for 180 degrees Celcius for 35 minutes, or until they are golden brown.
- Let them cool in the muffin tin. Take them out and store them in an airtight container overnight. Enjoy the next day!
Variations
Keto
Use two cups of almond flour, instead of the flour mix. I would also add a teaspoon psyllium husk to the mix to make sure the muffins stick together properly. If you prefer eggier versions, you can use two eggs instead of the psyllium husk. The extra egg will bind the flower together too.
Fruit
I used red gala apples for the muffins because they are particularly sweet. You can experiment with different flavours or even try different fruits. Just make sure to use the same amount of fruit because the muffins won’t bake properly if you have even 10 grams too much. (Writing from experience, lol.)
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About this recipeThese wholegrain apple mango muffins were my first try using wholegrain flour as the base for my mix. The result is sooooo good! They are fluffy and thanks to the apple deliciously sweet. Store the muffins in an air-tight container outside the fridge...