Paleo Apple Muffins (grain-free, gluten-free, dairy-free

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1/4 1 1/4 cups (155 grams granny smith apple chunks
  • 1/2 cup Granny smith apples

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/3 cup Canadian maple syrup, pure

• Baking & Spices

  • 1 1/4 cups Almond flour
  • 1/2 tsp Baking soda
  • 1 tbsp Cinnamon, ground
  • 2 1/2 tbsp Coconut flour
  • 1/4 tsp Nutmeg, ground
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 5 tbsp Refined coconut oil

Found on texanerin.com

Ingredients

• 1 1/4 cups (125 grams) blanched almond flour
• 2 1/2 tablespoons (20 grams) coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 large eggs (50 grams each, out of shell), room temperature
• 5 tablespoons (70 grams) refined coconut oil, melted (if you use unrefined coconut oil there may be some coconut taste to the muffins)
• 1/3 cup (106 grams) pure Canadian maple syrup
• 2 teaspoons vanilla extract
• 1/2 cup (90 grams) coarsely grated Granny Smith apples
• 1 1/4 cups (155 grams) Granny Smith apple chunks (about 1/4)

Directions

• Preheat the oven to 350°F (175°C). Line a muffin pan with 8 muffin liners.
• In a medium bowl, mix together the dry ingredients (almond flour through nutmeg). Set this aside.
• In a large bowl, mix together the eggs, oil, pure Canadian maple syrup, and vanilla.
• Add the dry mix to the wet and mix just until combined.
• Gently fold in the grated apples and then the chopped apples.
• Divide the batter evenly among the liners, filling them almost full, and bake for 23-25 minutes or until a toothpick inserted in the middle comes out clean.
• Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely.
• Store in an air-tight container at room temperature for 1 day or refrigerate for up to 4.