These low-sugar upside-down apple muffins have a buttery maple apple topping reminiscent of tarte tatin or pineapple upside down cake. They are much healthier though! They’re made with oats, almond flour and apple sauce. They make a great after school snack because kids love them because they are naturally sweet, they’re 100% whole-grain, and only have 1 1/2 teaspoons added sugar.
- 4 tablespoons softened unsalted butter, divided
- 2 small firm apples, such as Braeburn or Gala peeled and cut into small dice
- ½ cup water
- ¼ cup finely chopped walnuts or pecans
- ¼ cup maple sugar or brown sugar
- ¾ cup white whole-wheat flour
- 1/3 cup almond flour
- ¼ cup coconut flour
- ¼ cup quick cooking oats
- 1 ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- 1 cup unsweetened applesauce
- 2 tablespoons plus 1 teaspoon organic canola oil or avocado oil
- 2 tablespoons pure maple syrup, dark or amber
- Preheat oven to 350 degreed F. Heavily grease muffin tin with two tablespoons butter, using all of it.
- Bring apples and water to a simmer in a small saucepan, covered, over medium-high heat. Reduce heat to maintain simmer, and cook until the apple is just softened, but still holds shape, 2 to 4 minutes. Drain well. Add the remaining 2 tablespoons butter, nuts and maple sugar and stir to melt the butter and combine. Evenly divide the apple mixture and juices among the prepared muffin tins.
- Whisk whole-wheat flour, almond flour, coconut flour, oats, baking powder, cinnamon, baking soda and salt in a medium bowl. Whisk eggs, applesauce, oil and maple syrup in a large bowl. Add the dry ingredients. Stir to moisten. Dollop the batter over the apple mixture, dividing evenly among the cups.
- Transfer to the oven and set the timer for 15 minutes. Check to make sure the apple filling is not bubbling over and dripping into the oven. If so, set a baking sheet under the muffins to catch drips. Continue baking until the muffins are puffed and spring back when lightly touched, 13 to 17 minutes longer. Let cool 5 minutes, run a pairing knife along the edges of each muffin. Invert a baking sheet over the muffins. Grasp muffin tin and the baking sheet with oven mits and flip over, emptying the muffins onto the baking sheet. Take care not to squeeze the muffin tops. It’s okay if a few pieces of the apple topping stick. If that happens, simply pry it out with a knife and set on top of the muffin it corresponds with. Serve warm.
- Serving Size: 1 muffin
- Calories: 204
- Sugar: 4 g
- Sodium: 121 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 4 g