Apple Cider Donuts are a fall favorite, which I love. I wanted to duplicate similar flavors, but with a less greasy alternative. Muffins are an easy one-bowl preparation that are scrumptious to serve on the weekends. So, I thought making Apple Cider Almond Mini Donut Muffins would be a nice twist to these popular treats.
This recipe is actually gluten-free because I used almond meal and a little protein powder, instead of all purpose flour. The results are a little nuttier, instead of a traditional doughy center. The apple cider essence is slight, but adds a nice flavor.
Bake a batch and save some for during the week when everyone is in a rush to get out the door in the morning. I think they are perfect with a hot cup of coffee or nicely brewed tea. These little muffins would make a great snack after school too.
Ingredients
Muffins
2 cups almond flour
1/3 cup granulated sugar
1/4 cup egg white protein powder or whey protein powder (unflavored)
2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 large eggs
1/4 cup butter, melted
1 1/2 tablespoons apple cider vinager
2 teaspoons vanilla extract
Coating
1/4 cup granulated sugar
2 teaspoons cinnamon
1/4 cup butter, melted
(Make 24 Mini Muffins)
To Prepare:
1. Preheat oven to 325 degrees. Grease mini muffin pan, set aside. In a large bowl, whisk together almond flour, sugar, protein powder, baking powder, cinnamon and salt. Make a well in the center.
2. Add eggs, 1/3 cup water, melted butter, vinegar and vanilla. Whisk mixture until smooth. Scoop into muffin pan. Bake for 15-20 minutes or until firm on top.
3. Remove from oven and let cool in pan for 5 minutes. Remove and place on a wire rack. Add sugar and cinnamon to one bowl. Add melted butter in a separate bowl. Dunk each muffin into butter and roll in cinnamon sugar. Eat warm or wrap and store for later. Enjoy!
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