Note: a baking fail is sometimes a baking win!
Story: I popped these in the oven and realized I forgot the baking powder! AH! However, they just turned out to be a dense muffin. I heard no complaint as they were inhaled within 5 minutes! WIN!
This is the same recipe as the Lemon Blueberry Muffin recipe a couple weeks ago. I used oat/almond flour which can be substituted for any flour, including coconut! The oat flour really helps with the tenderness (if you use baking powder) or follow recipe EXACTLY how I made it.
My mission is to spread the word that healthy doesn’t always mean expensive. I have done the taste testing for you and found that store brand product are just as good as name brand, and cheaper! Some thing I will not buy store brand but for the most Kroger I have every isle of Kroger in my pantry.
A batch of these cost $3.25-$3.50 to make. That is what you pay for 1 muffin elsewhere! Yes, the initial cost is there, but I can make 4 batches of these and still have product left.
Sometimes I even make my own oat flour. How? Easy! Place oats in food processor, grind until finely ground. I buy Kroger rolled oats at 1.49 when on sale. Which is, always!
Same thing with almond flour, however, the process is a little bit longer and you have to be careful not to make almond butter! Which isn’t bad a thing you just won’t have the flour part! If you over process the oil will start to produce and you have officially made nut butter. Kinda cool!
For the almond flour, there will be bits of nut so it won’t be as powdery. I like a crunch, some people do not. I add nuts anyways sometime so this works for me. I say make it easy and just buy it.
Vegan/Dairy-free, use flax egg, maple or agave for substitutions!
Do tell us what you think in the comment section below! Baking powder is used if you want a lighter muffin like the Lemon Blueberry Muffin.
Cherry Apple Muffin
Ingredients
- 1/4 cup apple, diced
- 2 teaspoons brown sugar
- 3/4 cup oat flour
- 1/4 cup almond flour
- 1 teaspoon baking powder (optional)
- 1/4 teaspoon cinnamon
- 2 large eggs
- 2 tablespoons brown sugar
- 3 tablespoon olive oil
- 3 tablespoons applesauce
- 1 tablespoon honey
- 1/4 cup frozen cherries, thawed + juice
Directions
- Pre-heat oven 350 degrees F. Line or grease standard muffin tin.
- In a small pan, cook apples and brown sugar over medium heat until apples just fork tender. About 5-6 minutes.
- Meanwhile, in a small bowl, whisk oat flour, almond flour, optional baking powder, and cinnamon together.
- Remove apples from stove top to let cool.
- In a large bowl, beat eggs with a whisk until broken up and pale in color. This is your work out for the day!
- Add brown sugar, whisk well.
- Add oil, applesauce, and honey into egg mixture.
- Fold in flour mixture, then apples.
- Dice the thawed cherries, add in muffin mix and the juice.
- Using a 1/3 scoop, scoop mixture evenly into 9-10 muffin cups.
- Bake 14-15 minutes.
- Remove from oven, let sit in pan for 2 minutes.
- Loosen edges, place on cooling rack.
- Store in air tight container for up to 7 days counter top, refrigerate after that!
