April 12, 2013 Leave your thoughts
Apples are probably my favorite fruit. There’s truly nothing like biting into the juicy, crisp flesh and feeling the little dribbles of fruit juice run down your chin.
They say an apple a day keeps the doctor away, so why not start your day with some extra immunity? Low in carbohydrates and high in healthy fats, these muffins will keep you full and alert until lunch time. Pair with some scrambled eggs and some avocado for a tasty, nutrient-packed breakfast!
A special thanks to Elana’s Pantry for the inspiration.
First, preheat the oven to 350 degrees and line a muffin pan with 12 parchment muffin liners. (I love If You Care baking cups!)
In a large bowl, stir together 2 cups of blanched almond flour, 1/2 teaspoon of baking soda, 1/4 cup of arrowroot powder, and 2 teaspoons of cinnamon. Mix together with your hands to break up the clumps in the almond flour and set aside.
In a separate bowl, whisk together 1/3 cup melted refined coconut oil, 2 tablespoons of raw honey, 1 egg, and 1 tablespoon of vanilla extract. If you don’t use refined coconut oil, your muffins are at risk to be completely overpowered by the tropical flavor.
When incorporated, add to the almond flour mixture and mix together with a spatula. Peel and chop 1 large or 2 small apples into petite cubes and fold 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.
What breakfast treat should I attempt next? Leave me a comment on Facebook and let me know!