David’s Apple Almond Muffins

Freshly ground spelt, kamut and oat flour combine for a beautiful complex grainy base that compliments the fresh apples and almond combo perfectly. Like all heritage muffins, these will fill you up and keep you going.

Dry mix

Wet mix

  • 2 large eggs
  • ½ stick (4 tbsp) butter, melted
  • 2 tbsp extra virgin olive oil
  • 1¾ cups plain yogurt
  • 1 tsp vanilla extract

Other ingredients

  • 2 medium apples, coarsely grated
  • 1 cup raw almonds, chopped fine in a food processor
  • 2 tbsp cinnamon sugar 


  1. Preheat oven to 400°F, use convection if you have it; lightly grease muffin or loaf pans
  2. Wet mix: in a large mixing bowl, beat the eggs, add remaining ingredients and whisk until smooth
  3. Other ingredients: prepare and combine with wet mix in the large bowl
  4. Final batter: combine dry and wet mixes, folding gently until no dry spots remain. Do not over mix. Do NOT beat smooth.
  5. Fill muffin cups close to top, sprinkle with sanding sugar and garnish with apple slices if desired
  6. Bake 18-20 minutes, or until the tops JUST spring back. Do not over bake or muffins will be tough
  7. For loaves, divide into two 5 x 9 loaf pans and bake at 350°F for 25-30 min
  8. Remove from oven, set in pans for 5-10 minutes, then remove to cooling rack

Makes 12-16 muffins or 2 medium loaves

David Zivot

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