The joys and sorrows of a stay-at-home mom, wife, home economist and woman.

Recipe: Apple Cinnamon Muffins (grain, dairy, refined sugar and egg free)

I am finally starting to add new foods back into my diet as we continue to move forward with the Allergy Elimination Diet for Aurora. One thing I am trying to add back in is almonds, so naturally it was time to tinker in the kitchen a bit! I wanted something a little sweet, but not too sweet, that the whole family could enjoy. (Which means it has to be grain, dairy, egg, and sugar-free.)
I started with the recipe for Cinnamon Apple Muffins in Elana Amsterdam’sThe Gluten-Free Almond Flour Cookbook And tinkered, a lot, to come up with this very delicious and simple Apple Cinnamon Muffin.

Updated May 30, 2103

Apple Cinnamon Muffins
2 cups blanched almond flour
1/2 tsp sea salt
1 tsp baking soda
1/2 tsp. baking powder
1/4 cup arrowroot powder
1 tsp ground cinnamon (optional- you can add other spices, like ginger, cloves, allspice, etc.)
1/4 cup light olive oil (or coconut oil)
1/4 cup raw local honey
1 ripe mashed banana
2 Tbsp water
1 Tbsp vanilla
2 medium apples, peeled, cored and diced into 1/4-inch cubes (my substitute other fruits)

1. Preheat the oven to 325. Line 10-12 muffin cups with paper liners.
2. In a mixing bowl, combine oil, honey, banana, water and vanilla. Mix until well- combined.
3. Add dry ingredients to wet mixture, and mix thoroughly.
4. Gently fold in apples.
5. Spoon into muffin tins.
6. Bake 23-26 minutes, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the pan for 30 minutes, then serve and enjoy!

Yield: 12 muffins

Tip: Try substituting a different fruit for the apples. Pears are really yummy, and change the character of the recipe completely. Try mango or berries, or go wild and try chocolate chips!
Jonathan prefers his plain- after picking out all of the apples a few time I now make a double batch, half plain, half with fruit.

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