📋 Instructions

1. 1Heat the oven and prepare the pan — Heat the oven to 175°C (350°F) and grease a 12-cup muffin pan. Grease the top surface too, so overflow does not weld the cups to the pan (the rim catches drips).
2. 2Grate and squeeze the apple — Peel and coarsely grate the apple, then squeeze it in a towel until it weighs about 120 g. Discard the juice (the dry pulp keeps the crumb tender instead of gummy).
3. 3Whisk the wet base — Whisk the almond butter, milk, eggs, and maple syrup in a large bowl until smooth. The mixture is ready when no streaks of nut butter remain and it coats the whisk.
4. 4Fold in the dry ingredients — Stir in the oats, cinnamon, baking powder, and salt with a spatula. Stop when no dry patches remain (overmixing makes the cups tough).
5. 5Add the apple and almonds — Fold in the grated apple and half the sliced almonds. The batter should look thick and hold a soft mound on the spatula.
6. 6Rest the batter — Let the bowl stand 10 minutes at room temperature. The oats absorb the milk and the batter tightens visibly (this prevents a dry, crumbly bake).
7. 7Fill the cups — Divide the batter among 12 cups, about 85 g each, filling them three-quarters full. Scatter the remaining almonds on top (they toast into a crisp lid).
8. 8Bake until set — Bake 28 to 32 minutes at 175°C (350°F), until the tops are golden brown and the edges pull from the pan. A skewer in the center comes out with moist crumbs, and the internal temperature reads 93°C (200°F).
9. 9Cool and release — Cool in the pan 10 minutes, then run a thin knife around each cup and lift out. Serve warm or at room temperature (they firm as they cool).