There's something so comforting about warm baked goods first thing in the morning with a cup of coffee, especially on a chilly weekend. Muffins remind me of home and my mom and a warm, sweet smelling house.
Now, muffins are usually not your friends~ they are full of sugar & unhealthy fats, and packed with unnecessary calories. These, however, are muffins you can feel good about serving to others & yourself~ they will actually love you back. Even better?... they taste like you're cheating. The fact that they're dairy, gluten, grain, & soy-free is just a bonus.
I've spotted several Paleo-friendly muffin recipes around various recipe books and websites, but I wanted one with a list of ingredients I regularly have on hand. So, I decided to create my very own using just that~ basic ingredients that aren't difficult to find & that I know I'll use up.
These muffins also happen to be perfect for the fall season (or any season if you ask me) with their perfectly-sweet cinnamon flavor and chunks of fresh apple. You can dice the apples up real small if you want them speckled throughout, or leave them chunky like I did if you want to really bite into them. I created this recipe to mimic an apple cake boxed mix we used to prepare (that was definitely not Paleo), & I love how it turned out. They're perfectly moist & cake-like with just the right amount of cinnamon spice. Make them for breakfast, snacks, or even dessert... these are sure to be a big hit.
Hope you enjoy :)
Apple Cinnamon Muffins
- 2 1/4 cups almond flour/meal
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 medium apple, diced (I used Honey Crisp)
- 2 eggs
- 1/3 cup coconut oil
- 1/4 cup honey
- 1 Tbsp vanilla
- coconut oil spray
- Preheat the oven to 350ºF.
- In a large bowl, mix the dry ingredients with the diced apple.
- Place the honey & coconut oil in a small bowl & heat in the microwave.
- Once melted, add the eggs and vanilla.
- Add the wet ingredients to the dry ingredients & stir until just combined.
- Coat a 12-cup muffin tin with coconut oil spray, and scoop the mixture in.
- Bake at 350ºF for about 15 minutes, or until the tops begin to turn golden brown and feel slightly firm/springy to the touch.
- Let cool, & enjoy!