Ingredients

The following ingredients have 4 Servings
  • 1/2 cup walnuts
  • 1 cup almond flour
  • 3/4 cup powdered sugar
  • 1/2 cup buckwheat flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg (preferably freshly grated)
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 cup vegetable oil
  • 3 large eggs, separated (at room temperature)
  • 1 teaspoon vanilla extract
  • 1 medium apple (peeled, cored and finely diced (about 1 cup))
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 3-4 tablespoons milk

Instruction

  • Preheat the oven to 350°. Line a muffin tin with paper liners and spray with nonstick vegetable spray. Set aside.
  • Place walnuts on a baking tray and bake for 8-12 minutes or until the nuts are toasted and golden. Remove from the oven and set aside.
  • In a large bowl, combine the almond flour, powdered sugar, buckwheat flour, cinnamon, nutmeg, cardamom, allspice, cloves, salt and baking powder. Mix together until well combined and set aside.
  • Chop the toasted walnuts and set aside. Make sure your apples are diced and ready to go.
  • Separate the eggs with the yolks in a medium bowl and the whites in a small bowl.
  • Add the vanilla and vegetble oil to the yolks and mix well to combine.
  • Beat the egg whites with a whisk or hand mixer until they're very frothy and form soft peaks.
  • Create a well in the dry ingredients and add the egg yolk mixture. Fold the egg yolks into the dry ingredients until just blended. Add 1/2 of the nuts, apples and egg whites to the muffin batter and carefully fold them in until just blended. Add the remaining nuts, apples and egg whites and continue to fold the ingredients into the batter until just combined.
  • Scoop the batter into the prepared muffin pan, filling each muffin tin about 2/3 full. Bake in the center of the oven for 20-22 minutes or until a cake tester comes out clean. Transfer the muffins to a wire rack to cool.