Muffins... Yummy!
My family is so happy when I make muffins for them to eat with breakfast. We pretty much have the exact same thing every morning so when I change things up they get super excited!
We especially liked these muffins because they have all the comforting spices of fall and they were particularly moist (and less fattening) because I used applesauce. And, of coarse, they are grain and dairy free :)
- 1 1/4 C Blanched Almond Flour, Honeyville Brand
- 3/4 C Arrowroot Flour
- 1 1/2 Tsp. Baking Powder (Grain-Free Recipe)
- 1/4 Tsp. Sea Salt
- 1 Tbsp. Cinnamon
- 1 Tsp. Ground Nutmeg
- 1/4 Tsp. Ground Cloves
- 3 Large Eggs
- 1/3 C Applesauce
- 3 Tbsp. Earth Balance Coconut Spread (or butter of choice)
- 2/3 C Granulated Sugar (I used coconut palm sugar)
- 1/4 C SO Delicious Coconut Milk or preferred milk alternative
- 3 Granny Smith Apples
- 1 Tsp. Lemon Juice
- 2 Tsp. Vanilla Extract
1. Preheat oven to 350 degrees.
2. Whisk the almond flour, arrowroot, baking powder, salt, cinnamon, nutmeg, and cloves until well mixed. Set aside.
3. Peel, core, and finely chop the apples. Stir in the lemon juice and set aside.
4. In a large mixing bowl, beat the applesauce, coconut sugar, and coconut spread until well blended. Add in the eggs one at a time, scraping down the bowl as necessary.
5. Slowly beat in the vanilla, milk alternative, and dry ingredients until well combined.
6. Stir in the apples.
7. Line a muffin tin with baking cups or spray with cooking oil. Evenly divide the batter into each cup. Bake 17 - 20 minutes or until browned on top.
8. Cool completely to properly set up. Enjoy!
this post is part of Gluten Free Wednesdays, Allergy Free Wednesdays, & Slightly Indulgent Tuesday
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