Apple-Cinnamon Almond Flour Muffins

Apple-Cinnamon Almond Flour MuffinsAlmond 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.)

Apple-Cinnamon Almond Flour Muffins
Serves 12
A delicious breakfast treat with just the right amount of sweetness.
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 2 cups blanched almond flour
  2. 1/2 tsp sea salt
  3. 1/2 tsp baking soda
  4. 1/4 C arrowroot powder
  5. 1 tsp ground cinnamon
  6. 1/4 C coconut oil (or oil of choice)
  7. 1/4 C raw honey
  8. 1 ripe banana
  9. 1 Tbsp vanilla extract
  10. 1/2 tsp baking powder mixed in 2 Tbsp water (helps replace the egg)
  11. 2 medium apples, peeled, cored and diced into 1/4 inch cubes
Instructions
  1. Preheat the oven to 325. Line 12 muffin cups with paper liners.
  2. 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.
  3. 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.
  4. 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.
Notes
  1. 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.
  2. Try different fruits, like diced pears, peaches, or blueberries.
Created To Be Paleo http://CreatedToBePaleo.com/

Double-Chocolate Almond Flour Muffins

Double Chocolate Almond Flour MuffinsI love chocolate! (Who doesn’t, really?) The richer and darker the better as far as I, and the rest of my family are concerned. And these Double-Chocolate Almond Flour Muffins certainly fit the bill! I love to eat them when they are warm, with the chocolate chips just a little bit melty and gooey.

This is a simple variation on my Apple-Cinnamon Muffin recipe and has been used for everything from breakfast treats to birthday cupcakes to potluck offerings. And it is one of those recipes that people can hardly believe is Paleo, much less egg-free and (mostly) refined sugar free.

Double-Chocolate Almond Flour Muffins
Serves 12
A sweet, rich and decadent chocolate treat.
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Print
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 2 cups blanched almond flour
  2. 1/2 tsp sea salt
  3. 1/2 tsp baking soda
  4. 1/4 C arrowroot powder
  5. 1/4 C cocoa powder
  6. 1 tsp ground cinnamon
  7. 1/4 C coconut oil (or oil of choice)
  8. 1/4 C raw honey
  9. 1 ripe banana
  10. 1 Tbsp vanilla extract
  11. 1/2 tsp baking powder mixed in 2 Tbsp water (helps replace the egg)
  12. 1/2 C chocolate chips (more or less as preferred)
  13. 2-3 Tbsp water (if needed)
Instructions
  1. Preheat the oven to 325. Line 12 muffin cups with paper liners.
  2. 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.
  3. Add the wet ingredients into the dry ingredients and mix until combined thoroughly. If necessary, add 2-3 Tbsp water to make a smooth batter. Fold in the chocolate chips. Spoon the batter into the prepared muffin cups.
  4. Bake for 25-30 minutes, until the muffin tops are firm and a toothpick inserted into the center comes out clean. Allow to cool in pan for 30 minutes before serving.
Notes
  1. These freeze well, and make a lovely presentation for a birthday or tea party.
Adapted from Apple-Cinnamon Almond Flour Muffins
Created To Be Paleo http://CreatedToBePaleo.com/
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