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.
…all for the love of the dish
- 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
- Preheat oven to 400 degrees and spray the mini muffin pan.
- 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.
- Pour batter into mini muffin pan (should yield about 12 muffins).
- 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.
- Bake for 12-15 minutes or until a toothpick can go in and out of the muffins without any residue.
- 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.