Carrot Spice Plantain Muffins

Carrot Spice Muffins

One of our staples for a quick and easy breakfast has been my Apple-Cinnamon Almond Flour Muffins or Double-Chocolate Almond Flour Muffins. It is so nice to be able to grab a muffin from the freezer to satisfy an empty tummy on a busy morning. But with Aurora’s allergies to both tree nuts and coconut oil, I have been trying to come up with an easy breakfast alternative that would be safe and nourishing for her to eat as well.

As you know, I have been experimenting a lot with plantains (see here and here), which Aurora seems to do very well with. So I thought I would try my hand at coming up with a muffin recipe made from plantains that she, and the whole family, could enjoy without fear of an adverse reaction. I have been working on this recipe for quite a while- I believe that I went through at least a dozen versions before I came up with what I feel is a perfect balance. (It’s a good thing plantains are so inexpensive!)

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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/
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