Lately, I’ve been in both a muffin and a Fall-theme mood and mode. These delicious Almond Flour Apple Muffin Rings are an output of that particular focus. Flavor-wise we’ve got the tastes of apple and maple. Texture-wise they’re like muffin tops. Format-wise I just wanted something different, so we’ve got a donut look on that one. (I blame a book series I’ve been reading in which the main character is absolutely obsessed with donuts.) Anyways . . . these apple muffin rings make an excellent breakfast, dessert, or snack-on-the-go!
What You Need to Make Almond Flour Apple Muffin Rings
Equipment
- Large Mixing Bowl
- Measuring Spoons
- Measuring Cups
- Whisk
- Spoon-like Rubber Scraper – Or another utensil for spooning the batter into the molds
- Silicone Donut Molds – Or 2 (24-count) mini muffin pans (preferably silicone)
- Non-stick Cooking Spray
Ingredients
- Almond Flour – Yep, I really do recommend sifting it. I promise, it’s no more than an extra 60 seconds.
- Allulose – You can use another sweetener that functions in a roughly 1:1 sweetness ratio with regular sugar. I went with Allulose to avoid the slightly cooling effect of erythritol that some of my guests don’t like. However, if you don’t mind erythritol, I suggest swapping out half of the allulose for a brown sugar substitute like SoNourished Gold or Swerve Brown. Note: I sift my Allulose too because there are usually clumps.
- Baking Powder
- Kosher Salt
- Apple Extract – I find mine on Amazon.
- Caramel Extract – I get this on Amazon too. Fun tidbit: Both I and all of my guinea pig party guests have decidedly said that this gives a maple flavor. It is with that in mind that I use it in this recipe.
- Eggs – I always use Jumbo unless there are none to be found at the store.
- Unsweetened Almond Milk
- Avocado Oil – You could also use an equal amount of unsalted butter or butter flavored shortening in place of the Avocado Oil. I don’t see any reason that olive oil would not work, but I haven’t tried it and so can’t vouch for it.
Getting Started with Making Almond Flour Apple Muffin Rings
This recipe whips up pretty quickly. Honestly, the most annoying part is having the baking molds taking up space in the dishwasher or washing them by hand. (I really hate the clean-up aspect of cooking.)
Prep for Baking
Anyway . . . we’ll start by preheating the oven to 350°F and spraying 3 silicone donut molds with nonstick cooking spray. If you don’t have 3 molds, you can either bake in 2 batches or bake the remaining batter in a different style of mold like a mini muffin tin. Just be aware that different sizes of muffin / mold wells can bake at different speeds so keep a closer eye on them to make sure they get done but not overbaked.
Mixing the Dry Ingredients
Then, in a large mixing bowl, we’ll sift (through a fine mesh sieve) 2.25 cups of Almond Flour (sifted), 1 cup of Allulose (sifted), 1 tablespoon of Baking Powder, and ½ teaspoon of Kosher Salt. Now, we’ll just give it a whisk to make sure everything is evenly distributed.
Yep, that’s it for dry ingredients.
Combining the Wet Ingredients
Into the same mixing bowl, we’ll beat 3 Eggs (jumbo), ½ cup of Unsweetened Almond Milk, ¼ cup of Avocado Oil, 1.5 teaspoons of Apple Extract, and 1 teaspoon of Caramel Extract. We’ll stir until everything is combined and a batter has formed.
Baking the Almond Flour Apple Muffin Rings
Now we’re ready to spoon or pour the batter into the prepared donut molds. We’ll bake the apple muffin rings at 350°F for 20 minutes or until dark golden brown. Note: Because of the Allulose, they’ll darken more than if you were using a different sweetener or regular sugar. That’s okay.
Topping and Serving
Optionally, you can top them with a quick glaze of 2 tablespoons of Unsweetened Almond Milk whisked with ¼ cup of Allulose and ½ teaspoon of Caramel Extract. If you are using a glaze, you’ll want to allow them to cool first before applying it. As an alternative, you could sprinkle sliced or shaved almonds on top.
I typically serve them at room temperature, but warm is good too.
Related Recipes
Looking for more Fall treats? You might want to take a look at these recipes:
Wondering what else to include in the menu with these Almond Flour Apple Muffin Rings? Check out my Fall Fun Dinner Party for some menu ideas.
Almond Flour Apple Muffin Rings
Ingredients
- 2.25 cups Almond Flour Sifted
- 1 cup Allulose
- 1 tablespoon Baking Powder
- ½ teaspoon Kosher Salt
- 3 Eggs Jumbo
- ½ cup Unsweetened Almond Milk
- ¼ cup Avocado Oil
- 1.5 teaspoons Apple Extract
- 1 teaspoon Caramel Extract
Instructions
- Preheat the oven to 350°F and spray silicone donut molds with nonstick cooking spray.
- In a large mixing bowl, combine 2.25 cups Almond Flour (sifted), 1 cup Allulose, 1 tablespoon Baking Powder, and ½ teaspoon Kosher Salt. Whisk to combine.2.25 cups Almond Flour, 1 cup Allulose, 1 tablespoon Baking Powder, ½ teaspoon Kosher Salt
- Beat in 3 Eggs (jumbo), ½ cup Unsweetened Almond Milk, ½ cup Unsweetened Almond Milk, 1.5 teaspoons Apple Extract, and 1 teaspoon Caramel Extract. Stir until combined.3 Eggs, ½ cup Unsweetened Almond Milk, ¼ cup Avocado Oil, 1.5 teaspoons Apple Extract, 1 teaspoon Caramel Extract
- Spoon or pour the batter into the prepared donut molds.
- Bake at 350°F for 20 minutes or until golden brown.
- If topping them with the glaze, allow them to cool first.
Equipment
- Large Mixing Bowl
- Measuring Spoons
- Measuring Cups
- Whisk
- Spoon-like Rubber Scraper Or another utensil for spooning the batter into the molds
- 3 Silicone Donut Molds Or 2 (24-count) mini muffin pans (preferably silicone)
- Non-stick Cooking Spray
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