Chewy, moist, and just a little bit sweet, these muffins make a perfect breakfast treat!
Yield 12 muffins
2 cups of blanched almond flour
1/2 teaspoon of baking soda
1/4 cup of arrowroot powder
2 teaspoons of cinnamon, plus more for sprinkling
1/3 cup of coconut oil, melted
2 tablespoons of raw honey (can be substituted with maple syrup)
1 tablespoon of vanilla extract
1 large or 2 small apples, peeled and cubed into 1/4-1/2 inch squares
First, preheat the oven to 350 degrees and line a muffin pan with 12 parchment muffin liners.
In a large bowl, stir together the blanched almond flour, baking soda, arrowroot powder, and cinnamon. Mix together with your hands to break up the clumps in the almond flour and set aside.
In a separate bowl, whisk together the coconut oil, raw honey, egg, and vanilla extract. When incorporated, add to the almond flour mixture and mix together with a spatula. Fold the apples into the batter.
With two spoons, evenly distribute the batter among the 12 muffin tins and top each one with a sprinkling of cinnamon.
Bake until a toothpick comes out clean in the center and the tops are golden brown, about 40 minutes. Allow to cool in the muffin tins for at least an hour, then serve.