A culinary miracle! Apple Cake Muffins that are gluten-free, vegan, refined sugar-free, and oil free, but still bursting with flavor and richness. Much like their traditional predecessor–German Apfelkuchen–these muffins are moist and delicious!
Apple Cake Muffins
Such a perfect marriage of flavor and texture that I really couldn’t have chosen any other name. I’ve been feeling a bit nostalgic of my connection with Germany lately. Can you tell? My last post was a strudel and this one, well. . . My predominantly German ancestry led to an interest in (and many trips to) Germany and much of Europe. I spent time living in northern Germany as an exchange student and naturally developed relationships that have lasted decades.
It is so rewarding to create a recipe that is downright nutritious and yet so wonderfully rich—especially when creating a rendition of a favorite recipe that evokes such fond memories of my time in Europe. To give it that Nutritionicity effect, I started by using almond flour instead of a wheat flour. The almond flour, apples and cinnamon connect perfectly, like a beautiful melody. But the real magic occurs when you also add ripe banana to avoid using oil, and flax seed as an egg replacement. Together all of these flavors make a symphony of nutritious deliciousness!
A Healthy Dose of Goodness
Sit back and enjoy the sweet apple flavor cloaked in a cinnamon and buttery goodness, all while treating your body to a dose of plant-based protein, omega 3s, multiple vitamins and minerals, antioxidants, and a healthy dose of fiber!
Also, a little helpful hint, I fill the two empty muffin cups with 2-3 tablespoons of water. This provides extra moisture and protects the unfilled cups in your muffin tin.
I hope you delight in these Apple Cake Muffins. May you have many good memories attached to them as well. Enjoy!!