Cinnamon Apple Muffin Recipe
Pumpkin spice waffles: perfect for any time, but especially delicious on a crisp fall morning. These grain-free and gluten-free treats pair wonderfully with cranberry jam.
Ingredients
Dry Ingredients
- 2 cup almond flour or almond meal
- 1/4 cup flax seed meal
- 1/4 cup coconut flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Wet Ingredients
- 3 eggs large
- 1 cup plain Greek yogurt
- 1 tsp vanilla extract
- 1/4 cup honey
Other Ingredients
- 1 cup peeled and diced apples two medium or one large
Instructions
Preparation is Key
- Preheat your oven to 375°F (190°C)
- Linea 12-cup muffin tin with paper liners or grease well
- Peel and chop your apples into small, uniform pieces
Mixing the Batter
- In a large bowl, whisk together your dry ingredients
- In a separate bowl, mix your wet ingredients
- Gently fold the wet ingredients into the dry, being careful not to overmix
- Fold in your chopped apples Remember: A few lumps in your batter are okay! Overmixing can lead to tough muffins.
Baking to Perfection
- Fill each muffin cup about 2/3 full
- Bake at 350 degrees F (176 degrees C) for 18-22 minutes, or until a toothpick inserted into the center comes out clean
- Let the muffins cool in the pan for 10 minutes and then remove the muffins to a wire rack to cool completely. Enjoy!