Apple Strudel Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Batter: 1 1/2 All Purpose Flour 2 Tbsp Flax Seed Meal (ground flax)2 Tbsp Almond flour1 tsp Baking Powder1/2 tsp Baking Soda1/2 tsp Salt1/3 C. Canola Oil1/2 C. Granulated Sugar1/4 C. Truvia (Stevia)- granules or equiv. in liquid2 Eggs2 Tbsp Vanilla Extract1 1/2 C. Apples, chopped (about 2 medium apples) 2 Tbsp Instant Coffee Granules1 tsp Orange Extract1/4 C Heavy Whipping CreamTopping: 1/3 C. Brown Sugar1 Tbsp. Flour, white1 Tbsp Almond flour1 Tbsp Canola Oil or 1 Tbsp Butter1 Tbsp Cinnamon
Preheat oven to 375 F
Prepare a muffin pan by lightly coating with cooking spray OR place 1 cupcake/muffin paper cup into each muffin tin.
Batter:
In a medium mixing bowl, combine all dry ingredients except the sugars and instant coffee granules. Mix well. Set aside.
In another mixing bowl, combine all remaining batter ingredients until smooth. Slowly combine dry ingredients into the wet ingredients, mix well until smooth.
Topping:
In a small bowl, mix sugar and flours. Sift with a fork. Slowly add in canola oil or butter, stirring evenly until it creates a course crumb texture.
Spoon batter mixture into prepared muffin pan, filling each one about 1/2 to 3/4th full of batter. Sprinkle each muffin top with a small amount of topping mixture.
Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack or enjoy warm.
Serving Size: 1 muffin (makes about 20 muffins)
Number of Servings: 20
Recipe submitted by SparkPeople user MADDIELYNN80915.
Prepare a muffin pan by lightly coating with cooking spray OR place 1 cupcake/muffin paper cup into each muffin tin.
Batter:
In a medium mixing bowl, combine all dry ingredients except the sugars and instant coffee granules. Mix well. Set aside.
In another mixing bowl, combine all remaining batter ingredients until smooth. Slowly combine dry ingredients into the wet ingredients, mix well until smooth.
Topping:
In a small bowl, mix sugar and flours. Sift with a fork. Slowly add in canola oil or butter, stirring evenly until it creates a course crumb texture.
Spoon batter mixture into prepared muffin pan, filling each one about 1/2 to 3/4th full of batter. Sprinkle each muffin top with a small amount of topping mixture.
Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack or enjoy warm.
Serving Size: 1 muffin (makes about 20 muffins)
Number of Servings: 20
Recipe submitted by SparkPeople user MADDIELYNN80915.
Nutritional Info Amount Per Serving
- Calories: 147.5
- Total Fat: 6.7 g
- Cholesterol: 22.6 mg
- Sodium: 124.2 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 1.3 g
- Protein: 2.1 g
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