This is one of my all time favorite muffin recipes. It's filling, that perfect balance of sweet but not too sweet, and filled with cozy fall flavors. And the best part might be that it's fool proof! Mistakes and imperfections won't ruin these muffins, they're quite resilient! So if you don't consider yourself a baker, I highly recommend still giving these a try!
What takes these muffins to the next level? Toasted walnuts. Taking the extra step to toast the nuts makes allll the difference in the aromas and flavors of this recipe. Walnuts could easily be swapped for pecans if you prefer, but be sure to toast those too!
1 cup almond flour
1 cup oat flour
1 1/2 cup old fashion oats
1 tsp baking soda
2 tsp cinnamon
1/2 cup honey
1/3 cup butter or ghee, salted
1 medium apple, diced
1/3 cup raw walnuts
Preheat your oven to 350 F
With a saute pan on medium heat, place your raw walnuts, stirring occasionally for 3-5 minutes, or until fragrent. Be sure to keep an eye on them, as they can burn quickly!
In a large bowl, mix together almond flour, oat flour, oats, baking soda and cinnamon.
Add the eggs, honey and butter and stir until combined.
Fold in apples and walnuts until evenly dispersed.
Scoop batter evenly into a lined muffin tin and bake for 24-26 minutes.
Ran out of muffin liners? You can also use butter and flour to make your pan non stick. Cover each muffin indent with butter and then lightly coat in oat flour or AP flour. I also love to use these reusable liners for a more eco-friendly option. Plus, you'll never run out again!
For evenly sized muffins, use an ice cream scoop! A large ice cream scoop is the perfect size for a regular muffin, and makes everything waaayy easier with messy batter.