Healthy Apple Muffins
Moist, cinnamon-y apple muffins are a favorite fall treat for breakfast, snack, or even dessert! Gluten free, grain free, and refined-sugar free, these muffins are an easy recipe for everyday and delicious enough for a special treat.
Equipment
- 1 muffin tin
- 1 grater
Ingredients
- 1 1/2 C almond flour Optionally fermented-- see instructions below
- 3 T coconut flour
- 2 eggs or 4 egg whites
- 1/2 C grass fed butter, melted
- 1/4 C honey
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp baking soda
- dash salt more if butter is unsalted
- 2 tsp vanilla extract or vanilla powder or paste
- 1 1/2 C peeled, grated apple about 1 apple
- 2/3 C shredded coconut
- 1/2 C chopped walnuts optional
Instructions
- Preheat oven to 375° F. Line muffins tin with paper liners, if desired.
- Peel and grate apple to equal 1 1/2 cups.
- To almond flour, add coconut flour, honey, eggs, melted butter, cinnamon, nutmeg, vanilla, baking soda, and salt. Mix well until smooth. The mixture will thicken after a few minutes as the coconut flour absorbs liquid.
- Stir in coconut flakes, shredded apple, and walnuts if using.
- Scoop batter into muffin pan and bake about 20 minutes at 375° F until browned and a toothpick comes out with only a few crumbs.
- Either remove muffins from pan to a rack or tilt them in the muffin pan so that the bottoms don't get soggy.
Notes
To Ferment the Almond Flour:
You don't have to ferment the almond flour, but the muffins will be a little fluffier and a little better for you if you do. You can ferment for a few hours up to a couple of days. Here is what to do:
1. Measure out your 1 1/2 cups of almond flour.
2. Stir in about 1/4 C of cultured liquid. I used whey left over from straining homemade yogurt. Milk kefir works as well.
3. Cover and set at room temperature until you are ready to bake. If you don't use the fermented flour in two days, put it in the refrigerator and use it within the week.