These muffins are decadent, rich in fibre, and loaded with tons of nutrients!
Prep Time 5 minutesmins
Cook Time 35 minutesmins
Total Time 40 minutesmins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12muffins
Equipment
1 muffin baking tray
12 parchment paper muffin liners
Ingredients
2cupsalmond flour
1TSPbaking powder
1TSPcinnamon
1/2TSPsalt
1/2TSPbaking soda
2eggsroom temperature
1/2cupalmond butterpeanut butter or tahini would also work well
1/2cupblackstrap molassesI used the "Wholesome" brand
1 TSP vanilla extract
2medium thinly sliced apples1.5 apples for the filling, 1/2 apple for the topping
crushed pecansoptional topping
Instructions
Preheat oven to 325 degrees F. Line a 12-cup muffin pan with parchment liners
Mix almond flour, baking powder, baking soda, kosher salt, and ground cinnamon in a bowl until no lumps remain
In a separate bowl, whisk together eggs, molasses, almond butter, and vanilla extract on a bowl until emulsified
Pour the wet ingredients into the dry ones and mix until fully combined
Fold in the sliced apples and divide the batter evenly in the muffin tin
Optional to sprinkle the top of each muffin with 1 slices of apple and chopped pecans
Bake in the oven for 35 minutes or until the top of the muffins turn golden brown. Let them cool for a few minutes before serving
Notes
Why Lisa loves these apple molasses muffins? Fluffy, bakery-worthy muffins that taste like fall hugged a nut-butter jar—100 % grain-free, lowish-carb, and packed with nutrients! We fold chunky apples into a batter of almond flour + creamy almond butter, then swirl in blackstrap molasses—the deep, caramel punch that steals the show. One tablespoon delivers 20 % of your daily riboflavin (vitamin B2), the metabolism co-factor that literally helps your body torch stored fat. Molasses also brings prebiotic fibers and 10 % daily iron, feeding your good gut bugs while keeping blood sugar steady.Toddler-to-grandma approved:
Gluten-free, grain-free, nutrient packed
9 g net carbs per muffin
6 g protein + 3 g fiber = happy, full bellies
No refined sugar, no gums, no weird aftertaste
Bake once, freeze a dozen. Grab-and-go breakfast: reheat 20 seconds, smear with extra almond butter, done. Your muffin tin just became a mini pharmacy—antioxidant-packed apples + B-vitamin molasses + healthy fats = energy that lasts till lunch. Gut wins, taste buds win. It's a win all around.
