Apple & Cinnamon Mini Muffins with Maple-Vanilla Almond Butter “Frosting”

All natural, quick and easy, secretly healthy, light and tender, apple infused, cinnamon spiked muffins that are slathered in creamy, dreamy, golden delicious maple-vanilla almond butter.

10 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	431
Fat:	3 g
Carbohydrates:	112 g
Protein:	0 g
Calculated per serving.

by EmSwanston

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View other recipes by EmSwanston

Serves: 24

Ingredients

3 whole 3 whole 3 whole Eggs
0.5 cup 0.5 cup 0.5 cup Apple, Gala, grated, approx 1 small apple
0.5 cup 0.5 cup 0.5 cup Applesauce, unsweetened
1 Tbsp 1 Tbsp 1 Tbsp Vanilla Extract, + 1 tsp for frosting (optional)
1 Tbsp 1 Tbsp 1 Tbsp Maple Syrup, Pure, + 1 tsp for frosting (optional)
1 Tbsp 1 Tbsp 1 Tbsp Coconut Oil, Organic, melted and cooled
1 Tbsp 1 Tbsp 1 Tbsp Water, lukewarm
0.25 cup 0.25 cup 0.25 cup Coconut Flour
1 tsp 1 tsp 1 tsp Cinnamon, ground, + extra for serving
1 pinch 1 pinch 1 pinch Salt
1 tsp 1 tsp 1 tsp Baking Powder
0.5 tsp 0.5 tsp 0.5 tsp Baking Soda
0.5 cup 0.5 cup 0.5 cup Almond Butter, Optional for serving - http://betterwithcake.com/snack/healthy-homemade-maple-vanilla-almond-butter-vegan-dairy-free-paleo-friendly/

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 175C (350F) - Line a mini muffin tray with paper cases and set aside.
Place eggs, apple puree, vanilla, maple syrup and coconut oil into your blender and process until well combined. Or you could just pop them in a bowl and whisk by hand if you prefer, Im just lazy 😉
Add your coconut flour, cinnamon, baking powder, baking soda and salt and process again until well combine.
Add your grated apple and stir to combine.
Spoon the batter into your prepared muffing tray (I used approx 1 x heaping teaspoon for each muffin) and bake for 8-10 mins until cook through. The tops will be deliciously golden and should be firm yet spring back a little when lightly pressed and a tooth pick should come out clean or have just a few crumbs attached when inserted into the center.
Allow to cool for 5 mins in the muffin tray, then transfer to a wire rack to cool completely u2013 That is if you can resist inhaling the entire batch as you transfer each delicious little muffin from muffin tray to cooling rack that is. Note - this will be an extremely difficult task. You have been warned.
To serve - Dollop a heaping spoonful of your maple-vanilla almond butter (or mix 1 tsp of vanilla and 1 tsp of maple syrup into some regular almond butter) on to each muffin and sprinkle with a cheeky pinch of cinnamon.