Paleo Apple Cinnamon Muffins
These little muffins are perfect for Fall, but will work for any season, and are incredibly simple to make. And to be honest, I even forgot that they are paleo. I mean, I intentionally made them that way, but when I bite into them, I couldn't really tell. One batch makes about 9 muffins. I have not tried doubling the recipe, but I'm sure it would work just fine, just be extra slow when adding the dry mixture to the wet mixture. You don't want it to be too stiff.
- 2 cups 2 cups 2 cups Almond Meal/Flour
- 2 tsp 2 tsp 2 tsp Cinnamon, ground, + 1 tsp for tossing
- 0.25 tsp 0.25 tsp 0.25 tsp Vanilla Beans, ground (vanilla bean powder)
- 0.25 tsp 0.25 tsp 0.25 tsp Baking Soda
- 0.125 tsp 0.125 tsp 0.125 tsp Himalayan Pink Salt
- 3 whole 3 whole 3 whole Eggs
- 3 Tbsp 3 Tbsp 3 Tbsp Honey, Raw
- 0.5 cup 0.5 cup 0.5 cup Applesauce, unsweetened
- 1 Tbsp 1 Tbsp 1 Tbsp Maple Syrup, Pure
- 2 Tbsp 2 Tbsp 2 Tbsp Ghee, melted
- 1 whole 1 whole 1 whole Apple, Granny Smith, peeled, cored, and diced
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 325 degrees.
- Lightly grease a muffin tin, or paper cups. (I usually don't use paper cups, it's just extra trash.)
- In a bowl with a spout, mix Almond Flour, 2 tsp of cinnamon, Vanilla Bean Powder, Baking Soda, and Salt. Set aside.
- In a small bowl, toss the diced apple, and the remaining one tsp of cinnamon. Set aside.
- In a stand mixer (you can also do this by hand) beat eggs until fluffy, and stir in honey, maple syrup, applesauce, and ghee. Mix well.
- Slowly add the the dry ingredient mixture to the wet mixture. You don't have to worry about over mixing like you do when baking with gluten, so mix away!
- Once the batter is well combined, add in the diced apples.
- Using a spatula, give the batter a couple of good turns to make sure that all the ingredients are thoroughly mixed.
- With an ice cream scoop, or ladle, carefully pour batter into the prepared muffin tin. I filled each a little more than 3/4 of the way full.
- Bake for 22 minutes, until a toothpick comes out clean when pierced.
- Let cool in pan for about 10 minutes before carefully removing to continue cooling on a wire rack.
I hope you enjoy this recipe, I really love the fact that it makes relatively small batches so that I don't feel guilty for eating so many.
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About This RecipeCoconut Free Cupcakes & Muffins Nightshade Free Pescetarian Shellfish Free
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