After buying jugs of apple cider from a local apple farm, I then received a member recipe request for a healthier and gluten-free version of an apple cider donut. The stars aligned and here we are with a super simple muffin with a walnut and oat base, sweetened only with fresh apple cider, and rolled in cinnamon sugar. Yum!
Ingredient highlight
Apples! Does an apple a day really keep the doctor away? If only it were that simple…but these crisp, juicy, fall fruits are a good source of fiber, vitamin C, and potassium. It contains soluble fiber, which is important for gut health and cholesterol levels. Most of the fiber is found in the skin, so don’t peel it off.
Servings 12 muffins
Prep Time 15 minutes 
Cook Time 30 minutes Ingredients
- 2 cups fresh apple cider (reduced to 1 cup, see recipe)*
- 2 cups (220g) raw walnuts
- ¾ cup (84g) rolled oats
- 2 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 tsp vanilla extract
- 3 tbsp (34g) olive oil
- 2 large eggs
For the cinnamon sugar:
- 1 tbsp butter
- 2 tbsp coconut sugar
- 2 tsp ground cinnamon
- *Farm fresh apple cider is always best, but you can find apple cider at most grocery stores. Ideally, the ingredient list should only be apples (no added sugar).
Instructions
- Preheat the oven to 350F. Line a standard muffin tin with parchment muffin cups (or grease a silicone muffin pan with butter).
- In a small-medium pot, add the cider and boil for about 10 minutes or until reduced by half (you should measure 1 cup once it’s done). Let it cool off for at least 10 minutes.
- To a high-speed blender, add the walnuts and oats and blend into a coarse meal (we want a mix of finely ground and coarse for texture), scraping down the sides and under the blade as needed.
- Add the rest of the dry ingredients along with the cooled cider, vanilla, oil, and eggs and blend on low until just combined, scraping under the blade as needed to make sure there are no chunks stuck at the bottom.
- Pour into the muffin cups, filling below the brim. Bake for 25-30 minutes or until dark golden brown and a knife or toothpick inserted into the center comes out clean. Transfer to a cooling rack. Let them cool off completely before carefully removing the muffin cups to prevent crumbling (the muffin crumb is very delicate).
- Meanwhile, add the butter to a microwave safe bowl and microwave until just melted. In a separate wide shallow bowl, mix together the sugar and cinnamon.
- Remove the muffins from the tin. Brush the tops lightly with butter, then dip/rub the tops in the cinnamon sugar (or just sprinkle it on top). Repeat with all the muffins. Any leftover cinnamon sugar can be sprinkled on top of the muffins.
Items you can prep ahead (optional)
- Make the muffins!
Substitutions:
- To make nut-free, use 1.75 cups pumpkin seeds in place of walnuts.
- If you can’t find apple cider, you can use 100% apple juice.
Storage:
- Store leftovers in an airtight container at room temp for up to 3 days, in the fridge for up to 10 days or freeze for up to 2 months.
Leftovers + Repurposing:
- I like these best at room temp. If eating from the fridge or freezer, you can pop it in the microwave in 10 second intervals until they’re just barely warm.
Love this!! You think if could be adapted to loaf vs individual cupcakes, just with different cook time?
Yes I totally think you could! I would bake for maybe 40-50 minutes? It will definitely be on the delicate side, make sure to let it cool all the way before slicing, if you can resist!