These cinnamon apple muffins are a wholesome grain-free and dairy-free treat with simple ingredients that will let you enjoy the flavors of fall year round.
These muffins are based on the Cinnamon Apple Cake recipe in The Nourished Kitchen Guide to Grain-free and Dairy-free Baking, Sweets, and Treats. I really had a hard time deciding what to try first from this amazing baking resource, the flourless chocolate cake? The honey pecan pralines? I finally settled on making muffins from Jenny’s Cinnamon Apple Cake recipe.
Jenny’s e-book teaches you to the basics of baking with grain-free flours like almond and coconut flour and how to replace dairy ingredients. There are over 90 recipes divided into 7 sections:
1. Breads, Biscuits and Breakfasts
2. Cooked fruit, Crisps
3. Fruit Sauces and Copotes
4. Cakes and Brownies
6. Candies and Cookies
7. Mousses and Custards
This ebook is available for immediate download. Click here to order it online or learn more details.
I recommend this for anyone starting out on grain-free baking, or those looking for wholesome dessert recipes. Even if you’re a pro at grain and dairy free baking, you’ll love the new recipes to try.
Cinnamon Apple Muffins
Adapted from the Cinnamon Apple Cake recipe in The Nourished Kitchen Guide to Grain-free and Dairy-free eBook.
3 cups blanched almond flour
1 1/2 teaspoon baking soda
1/2 teaspoon unrefined sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup softened coconut oil
1/4 cup honey
1 teaspoon vanilla extract
3 eggs, beaten
3 apples, cored and grated
Yield: 15 muffins
1. Preheat oven to 350F.
2. Whisk almond flour, baking soda, salt, cinnamon, and nutmeg together.
3. Beat in coconut oil, honey, vanilla, and eggs. Fold in grated apples.
4. Spoon batter into a muffin pan (I use a 1/4 cup ice scream scoop for easy and even distribution).
5. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.