These muffins are quick and easy to make and are a great addition to breakfast, lunch, or as a snack. They are high protein, high fiber, packed with apples, and delicious.
2small apples dicedor 1 large or medium apple, with skins or peeled
2 cupsalmond flourblanched
¼cuparrowroot starchor corn starch if you don't have arrowroot
1tablespoonground flax seeds
1 teaspooncinnamon
½teaspoonbaking soda
¼teaspoon sea salt
¼cuphoneyor maple syrup
¼cupapplesauce
3tablespoonsavocado oilor melted butter or ghee
1eggor 1 flax or chia egg (1 tablespoon ground seed mixed with 3 tablespoons water)
1 tablespoonvanilla extract
Instructions
Pre-heat oven to 350 degrees F. Put 12 muffin liners in a muffin tin.
Wash, core, and dice apple(s) and set aside.
Combine all of the dry ingredients in a large bowl and set aside.
Whisk the wet ingredients together in a small bowl. Pour the wet ingredients into a well created in the dry ingredients and stir until well combined. Fold in the diced apples.
Spoon the batter into muffin cups until about 3/4 full. They will rise some but not as much as many other flour-based muffins.
Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
All muffins to cool on a cooling rack. Store in a sealed container in the fridge for up to 5 days or freeze for up to 2 months.
Notes
If you're wondering where to get high quality affordable finely ground blanched almond flour, head to nuts.com. I've been a happy customer of theirs for over a decade.
Keyword almond flour, apple cinnamon, dairy free, gluten free, muffin