Apple Nut Muffins

Author: Mable Cheung
Juicy Cosmic Crisp apple is the secret to keeping these muffins flavourful and moist. In addition, the extra crunchy texture is paired perfectly with U.S. walnuts and naturally sweet U.S. Medjool dates.


  • 10 U.S. medjool dates, pitted
  • ½ cup maple syrup
  • 3 grown Cosmic Crisp apples
  • 3 eggs
  • ½ cup avocado oil
  • 1 tsp vanilla
  • ¾ cup buckwheat flour
  • 1 cup almond flour
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup U.S. walnuts, chopped


  • Preheat oven to 350°. Grease a 12-count muffin pan with avocado oil or line with cupcake liners.
  • In a food processor, pulse dates until roughly chopped. Add maple syrup and 2 of the apples that have been shredded - and mix until blended. Add eggs, avocado oil and vanilla until well blended.
  • In a large bowl, stir both flours, cinnamon, nutmeg, baking powder and salt. Add date and apple batter and, using a spatula, mix until all ingredients are well incorporated.
  • Spoon the batter evenly into each cup or liner, filling each about 3/4 of the way.
  • Top with sliced apples (a mandolin comes in handy here) and chopped walnuts.
  • Bake for 20-25 minutes until toothpick inserted into the center comes out clean. Allow the muffins to cool for 10 minutes before removing them from muffin tins. Enjoy!


Recipe courtesy of Mable Cheung.
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