apple spiced muffins with granola.

Hi friends! Here I am trying to get my a$$ into gear and post a few recipes. I have a little backlog happening and I’m hoping to get them out as soon as possible.

Life’s been crazy! We are still smack dab in the middle of the studio renovation and I’m completing another course during it all. I’m not complaining though. I’m busy (which is great) but my little corner of the internet suffers when things get INSANE. Ok. So I was totally inspired by my friend Laura over @thefirstmess (plus every other food blogger out there rn LOL. I thought we were still in pumpkin szn?! no?! Apples?! Ok, noted.) to make these apple spiced muffins. Laura used 88 Acres granola and sun butter, but since we don’t carry that brand here on the island, I thought why not switch things up and make my own granola.

The muffins are delicious all thanks to the honey crisp apples. IYKYK 😉 They are too freaking good. I kept these muffins plant-based and added spelt for a little something extra (that and I didn’t have any other flours to work so HERE WE ARE). I also added coconut kefir from @maison_riviera. It made the muffins moist and rich. Ok, that’s all I have to say so here’s the recipe below.

Happy Friday jr!


Les xx


For the granola:

  • 1/4 cup + 2 T maple syrup
  • 3 T almond butter
  • 2 T melted coconut oil
  • 1 t vanilla
  • 2 cups rolled oats
  • 1 cup chopped apple
  • 2 cups rolled oats
  • 1/2 cup pumpkin seeds
  • 1 1/2 t cinnamon
  • 1/2 t allspice
  • 1/4 t nutmeg
  • 1/4 t sea salt

For the muffins:

  • 2 cups of chopped apple
  • 1 T coconut sugar
  • 1/2 t cinnamon
  • 1 T melted coconut oil

  • 3/4 cup coconut kefir
  • 2 T ground flax
  • 1/2 t apple cider vinegar
  • 2 T unsweetened applesauce
  • 3 T almond butter
  • 4 T melted coconut oil
  • 1/2 cup nut milk (i used unsweetened cashew)
  • 1 1/2 cups spelt flour
  • 2/3 cup coconut sugar
  • 1/2 cup rolled oats
  • 1 t cinnamon
  • 2 t vanilla
  • 2 t baking powder
  • 1/2 t baking soda
  • 1/4 t nutmeg
  • 1/4 t salt


Prepare the granola in advance. Preheat oven to 400 F and line a baking sheet with parchment paper. Whisk maple syrup, almond butter, coconut oil and vanilla in a small bowl. In another bowl, add rolled oats, pumpkin seeds, spices, and chopped apple and stir. Add the wet mixture to the dry and stir being sure to coat everything well. Spread the granola on the baking sheet in a thin layer and bake for 12 mins. Remove from oven, toss granola and bake another 12-15 mins until the mixture isn’t wet. Be sure to keep an eye on it as the edges tend to burn easily.

First, roast your apples. Preheat oven to 400 F and line a baking sheet with parchment. In a small bowl, toss apples in 1 T of coconut sugar, cinnamon and melted coconut oil. Spread on a baking sheet and bake 20 mins, flipping halfway. Set aside to cool.

Line a 12 muffin cup tin with paper cups and preheat oven to 400 F.

Second, whisk the kefir, nut milk, flax and ACV together. Set aside to thicken. In a larger bowl, add flour, oats, sugar, cinnamon, baking powder, baking soda, nutmeg and salt and stir. Add apple sauce, almond butter, vanilla and melted coconut oil to the kefir mixture and whisk until well combined.

Add the wet ingredients to the dry and stir until well combined. Add roasted apple and fold into muffin mixture. Spoon the batter evenly into the muffin cups and top with your granola being sure to lightly press it into the batter.

Bake for 18-20 mins or until a toothpick in the center of the muffin comes out clean.


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