Sometimes the best things in life come in bite-sized pieces. These Apple Upside-Down Bundt Bites are healthy AND delicious!
Low in sugar, using unsweetened applesauce to reduce the sugar content, and whole-wheat flour, almond flour, coconut flour and cooking oats for the base, these bites come in heavily on the “healthy” side of the scale when it comes to baked treats!
- 4 tablespoons softened unsalted butter, divided
- 2 small firm apples, such as Braeburn or Gala peeled and cut into small, diced pieces
- ½ cup water
- ¼ cup finely chopped walnuts or pecans
- ¼ cup maple sugar, coconut sugar or brown sugar
- ¾ cup white whole-wheat flour (you can also use regular all-purpose flour)
- 1/3 cup almond flour
- ¼ cup coconut flour
- ¼ cup quick cooking oats
- 1 ½ teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- 1 cup unsweetened applesauce
- 2 tablespoons plus 1 teaspoon organic canola oil or avocado oil
- 2 tablespoons pure maple syrup, dark or amber
- Fresh Lemon Glaze
- Caramel sauce
- Maple Syrup
- Preheat oven to 350 degrees F. Heavily grease mini bundt pan or muffin tin with two tablespoons butter, using all of it.
- Bring apples and water to a simmer in a small saucepan, covered, over medium-high heat. Reduce heat to maintain simmer, and cook until the apple is just softened, but still holds its shape, 2 to 4 minutes. Drain well. Add the remaining 2 tablespoons butter, nuts and maple/brown/coconut sugar and stir to melt the butter and combine.
- Evenly divide the apple mixture and juices among the prepared pan(s).
- Whisk whole-wheat flour, almond flour, coconut flour, oats, baking powder, cinnamon, cloves, baking soda and salt in a medium bowl. Whisk eggs, applesauce, oil and maple syrup in a large bowl. Add the dry ingredients. Stir to moisten.
- Dollop the batter over the apple mixture, dividing evenly among the cups. This mix doesn’t rise of crown much, so you can fill the cavities nearly to the top.
- Transfer to the oven and set the timer for 15 minutes. Check to make sure the apple filling is not bubbling over and dripping into the oven. If so, set a baking sheet under the muffins to catch drips. Continue baking until the bundts are puffed and spring back when lightly touched. For the mini bundts size, they will only need an additional 5 minutes or so. If making slightly larger bundts or muffins, let them cook an additional 10 minutes and check for doneness.
- Remove from oven and set on a cooling rack. Let cool for 5 minutes. Invert a baking sheet over the bundt pan, grasp the pan and baking sheet with oven mitts and flip over, emptying the bundt bites onto the baking sheet. It’s okay if a few pieces of the apple topping stick. If that happens, simply pry it out with a knife and set on top of the bundt it corresponds with.
- Serve warm with or without a drizzle of lemon glaze, caramel sauce or maple syrup.
These bundt bites are absolutely delicious and lusciously moist ‘naked,’ but if you want to bump up the flavory goodness (and add a bit more sugar sweetness) try lightly drizzling them with a fresh lemon glaze, caramel sauce, or maple syrup.
Sometimes bite-sized is just not enough! I’ve also made these using slightly larger but still “mini” bundt pans. Or try them as a muffin…
I am a huge fan of the Nordic Ware line of bundt pans. They are top quality and made from heavy cast aluminum, providing for uniform heating during the baking process, and helping you turn out a perfectly textured and finely detailed cake every time. For this recipe, my two pans of choice are the Nordic Ware Bundt Brownie pan, which will give you perfectly formed bite-sized bundts, or the slightly larger Nordic Ware Bundlette pan.
I’ve used both these pans countless times for various recipes, and they are among my very favorite!