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Apple Almond Chai Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 muffins

Ingredients

  • ¾ cup (210g) unsalted creamy natural almond butter or any nut or seed butter
  • ¼ cup (57g) olive oil
  • ¼ cup (87g) maple syrup
  • 3 eggs
  • 2 tsp (10g) vanilla extract
  • 1 cup (108g) walnuts, chopped
  • ¼ cup (38g) hemp seeds optional
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground cardamom
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • 1 tsp kosher salt
  • ½ tsp baking powder
  • 1 ½ cups finely chopped granny smith apples about 1 large or 2 medium
  • I tested this using the Kirkland brand organic almond butter. It’s runny and smooth - if your nut or seed butter is thicker, then you may need to add an extra tablespoon or two of olive oil.
  • This will give a protein boost, but you can skip and just add an extra ¼ cup chopped nuts.
  • Be sure to chop the apples finely so that you get an even distribution and better flavor.
  • You could use any apple variety. I also tested these with frozen blueberries and really struggled to decide which I liked more, but since it’s fall I went with apples. Try them using 1 heaping cup of frozen blueberries in place of the apples and increase the bake time by 5 minutes.

Items you can prep ahead (optional)

  • Finely chop 1 ½ cups apples
  • Make the muffins

Instructions

  • Preheat the oven to 350F. Line a standard muffin tin with parchment muffin cups.
  • In a large bowl, whisk together the almond butter, olive oil, maple syrup, eggs, and vanilla until totally smooth (this will take about 30 seconds, get an arm workout in!).
  • Add the walnuts, hemp seeds (if using), spices, salt, and baking powder and mix until well combined. Stir in the apples.
  • Scoop the batter into the muffin cups, filling them just below the brim. Bake for 15-20 minutes (18 minutes was my sweet pot) or until no longer doughy. Don’t overbake!
  • Transfer to a cooling rack and let cool for at least 10 minutes.

Notes

Substitutions:

  • I don’t think these muffins can be easily made vegan since they rely heavily on eggs to give it texture. You could try a liquid vegan egg replacement.
  • To make nut-free, sub with sunflower butter or tahini and sub the walnuts with roughly chopped pumpkin seeds.
  • Sub almond butter with peanut butter if you want a apples and peanut butter version! 

Storage:

  • Store leftovers in an airtight container in the fridge for up to 7 days or freeze for up to 2 months.

Leftovers + Repurposing:

  • These are great cold, at room temperature, or warm. You decide which you like best!
  • Warm it up, cut in half, and top with a scoop of vanilla ice cream for dessert.