Apple-Almond Muffins

• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 3 teaspoons baking powder
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 large egg
• 1-1/4 cups 2% milk
• 1/3 cup creamy almond butter
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1 medium apple, peeled and finely chopped
• 1/2 cup slivered almonds, divided

1. Preheat oven to 400u0b0. In a large bowl, whisk the first seven ingredients. In another bowl, whisk egg, milk, almond butter, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in apple and 1/4 cup almonds.
2. Fill 15 greased or paper-lined muffin cups three-fourths full. Sprinkle with remaining almonds.
3. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
4. Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

flour, whole wheat flour, sugar, brown sugar, baking powder, ground cinnamon, salt, egg, milk, almond butter, canola oil, vanilla, apple, slivered almonds

Taken from www.tasteofhome.com/recipes/apple-almond-muffins/ (may not work)