Inspired by bircher muesli, these protein-packed muffins get extra texture and flavor from almonds, grated raw apples, and oats folded into the gluten- and dairy-free batter. Spiced with just enough cinnamon and sweetened with maple syrup, they’re the breakfast treat of the season.
Recipe information
Yield
Makes 12
Ingredients
Preparation
Step 1
Preheat oven to 350°. Line a standard 12-cup muffin pan with paper liners. Whisk eggs, lemon zest, lemon juice, ⅔ cup maple syrup, and ⅔ cup oil in a large bowl. Whisk oat flour, almond flour, flaxseed meal, baking powder, cinnamon, and salt in a medium bowl until no clumps remain. Gently add to egg mixture and whisk to combine. Mix in apple, ½ cup almonds, and ¼ cup oats. Divide batter among prepared muffin cups, filling each to the very top.
Step 2
Mix remaining ¼ cup almonds, ½ cup oats, 1 Tbsp. maple syrup, and 1 Tbsp. oil in a small bowl to combine. Sprinkle oat topping over each muffin.
Step 3
Bake muffins, rotating pan halfway through, until tops are golden brown and a tester inserted into the centers comes out clean, 25–30 minutes.
Recipe notes
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