70 min.
Whisk all the ingredients except egg whites, almonds and apples and let rest for at least half an hour. Beat the egg whites with a whisk and fold them into the mixture together with half of the chopped almonds or almond flakes and half of the apples cut into cubes with the skin.
Fill 80 g of the mixture into each muffin mold and garnish with the remaining apples and almonds. Bake at 170°C for 25 minutes.