Almond flour has been a staple in our household for quite some time, although it doesn’t get used as much these days due to Aurora’s tree nut allergy and foraging habit. Add in our egg allergies, and it has been tricky to come up with a delicious muffin recipe that will both hold together and stay moist and delicious. This Apple-Cinnamon Muffin strikes the right balance between being a sweet treat and a safe and easy breakfast food. I hope you will enjoy them as much as Jonathan does!
(Note: Jonathan likes his “plain” so we leave out the apples for him, but they are so delicious with the apples in that I often make two batches- one without apples for Jonathan, and one with for the grown-ups.)
- 2 cups blanched almond flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/4 C arrowroot powder
- 1 tsp ground cinnamon
- 1/4 C coconut oil (or oil of choice)
- 1/4 C raw honey
- 1 ripe banana
- 1 Tbsp vanilla extract
- 1/2 tsp baking powder mixed in 2 Tbsp water (helps replace the egg)
- 2 medium apples, peeled, cored and diced into 1/4 inch cubes
- Preheat the oven to 325. Line 12 muffin cups with paper liners.
- In a large bowl, combine the almond flour, salt, baking soda, arrowroot and cinnamon. In a medium bowl, blend together the coconut oil, honey, and vanilla. Add the ripe banana and baking powder/water mixture and mix until smooth.
- Add the wet ingredients into the dry ingredients and mix until combined thoroughly. Fold in the apple pieces. Spoon the batter into the prepared muffin cups.
- Bake for 25-30 minutes, until the muffin tops are golden brown and a toothpick inserted into the center comes out clean. Allow to cool in pan for 30 minutes before serving.
- These freeze really well! Make up a double batch and freeze half, then thaw for a few seconds in the microwave for a quick breakfast.
- Try different fruits, like diced pears, peaches, or blueberries.