Paleo Apple Cinnamon Mini Muffins


Ever since I created the Flourless Mexican Chocolate Mini Muffins that are Paleo, Dairy Free, and Gluten Free I have tried to meddle with the recipe to come up with other varieties.  Today’s mini muffins are that result! As I have mentioned before, baking is not my passion. It takes a lot of science and meticulousness to perfect a baking recipe. I’m much more suited for the carefree way of cooking where there are often ways to fix and cover-up potential mistakes.

After a few recipe flops and a handful of coworker taste tests I found a unique contender for another Paleo mini-muffin. This recipe turned out much different than my last I shared. Part of that is they are a seasonal cinnamon apple flavor which is quite a contrast to double chocolate. The other differentiator is the consistency. The grated apple makes these muffins extra moist. They also came out very light and fluffy, almost like a dense soufflé. I’ll admit they are harder to lift from the pan (really make sure they are fully cooled). But, while I nudged them from their pan nooks I was “taste testing” every piece that crumbled or fell off in the process.

About four muffins later I realized I had a winning recipe. But, of course I needed some other opinions first. My colleagues are always happy to participate and they were in agreement with my thumbs up assessment.

These muffins are a great healthy dessert, breakfast or snack option full or fruit and without the guilt.

It’s a simple 20 minute, end to end, recipe that will become a household regular.

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…all for the love of the dish
Missy

Paleo Apple Cinnamon Mini Muffins

Total Time: 20 minutes

Yield: 12 muffins

Ingredients

  • The muffins:
  • 1 egg
  • 1 ripe banana
  • 1/3 cup coarsely grated apple (I used honeycrisp)
  • 1/3 cup almond butter
  • 1/3 cup almond flour
  • Tbsp. raw honey
  • Tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp baking powder
  • 1/8 tsp salt
  • The Topping:
  • ¼ cup coarsely grated apple
  • ½ tsp cinnamon
  • ½ tsp coconut sugar

Instructions

  1. Preheat oven to 400 degrees and spray the mini muffin pan.
  2. Put all ingredients into a kitchenaid or Blender. Blend a medium speed until mixed well. Don’t overblend and make the batter runny. There may still be some bumps from the fruit and that’s ok.
  3. Pour batter into mini muffin pan (should yield about 12 muffins).
  4. Squeeze the moisture out of the grated apple for the topping. Mix together the apple, cinnamon, and coconut sugar. Put a pinch of the topping on each muffin.
  5. Bake for 12-15 minutes or until a toothpick can go in and out of the muffins without any residue.
  6. you can try to squeeze the moisture out of the apple for the muffin portion too if you want it to be a little less moist.
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