50 minutes
These delightful Autumnal Almond Flour Cider Muffin Bites are packed with the cozy flavors of fall. With a soft, moist texture and a hint of apple cider, these bites are perfect for any occasion.
Blanched Almond Flour
cups
Granulated Erythritol Sweetener
cups
Unflavored Whey Protein Powder
cups
teaspoons
teaspoons
teaspoons
each
cups
0.25 sticks
tablespoons
Apple Extract
teaspoons
Granulated Erythritol Sweetener
cups
teaspoons
0.25 sticks
1. Preheat Oven and Prepare Pan
Preheat your oven to 325°F and grease a 24-well mini muffin pan.
2. Mix Dry Ingredients
In a large bowl, whisk together the almond flour, erythritol sweetener, whey protein powder, baking powder, ground cinnamon, and salt.
3. Combine Wet Ingredients
Add the eggs, water, melted butter, apple cider vinegar, and apple extract to the dry mixture. Whisk until the batter is smooth.
4. Fill Muffin Pan and Bake
Divide the batter evenly among the wells of the greased mini muffin pan, filling each to the top. Bake for 15 to 20 minutes, or until the muffins are firm to the touch.
5. Cool Muffins
Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
6. Prepare Cinnamon 'Sugar' Coating
In a small bowl, whisk together the erythritol sweetener and ground cinnamon. Melt the remaining butter in a separate bowl.
7. Coat Muffin Bites
Dip each muffin bite in the melted butter and then roll it in the cinnamon-sweetener mixture until fully covered.
Mix in fresh or frozen berries, diced apples, or pears. In the autumn, adding diced apples with a touch of cinnamon can complement the cider flavor beautifully.
Incorporate spices such as cinnamon, nutmeg, ginger, or pumpkin spice mix to the base recipe to create spiced muffins that are great for fall or winter.
For a sweet, dessert-like treat, fold in dark, milk, or white chocolate chips into the batter before baking.
Add a scoop of your favorite vanilla or unflavored protein powder to the base recipe to create a more satiating snack. You may need to adjust the liquid content slightly to compensate for the added dry ingredient.
Introduce a streusel topping made with oats, brown sugar, and butter for a delightful crunch. Alternatively, fill the center of each muffin bite with a small spoonful of apple butter or pumpkin butter before baking for a gooey surprise.
Start with high-quality almond flour for the best texture. It should be finely ground and fresh. If your almond flour is clumpy, sift it before using it to ensure a uniform crumb in your muffins.
Fold wet and dry ingredients gently until just combined to avoid overmixing, which can lead to dense muffins.
Intensify the apple cider flavor by reducing it on the stove until it's about a quarter of its original volume, concentrating the flavor for a robust apple taste in every bite.
Monitor muffins closely as almond flour baked goods can go from perfectly golden to overdone quickly. Test for doneness with a toothpick.
Bake at a lower temperature, around 325°F (165°C), to prevent almond flour from browning too quickly.
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