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Pro Apple Cinnamon Muffins

N/A
  • Prep time: 5 min
  • Cooking time: 20-25 min min
  • Servings: 6
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Instructions

Preheat oven to 350 degrees Fahrenheit and grease muffin (with coconut oil) tin or line with paper cups. In a medium sized bowl combine all ingredients except for apples.* Fold in apples and scoop batter into tins until batter almost reaches the top. Bake for about 20-25 minutes, or until muffins are golden brown and toothpick comes out clean when inserted into the center. Serve once cooled down and store leftovers in an airtight container at room temperature for up to three days.

One Response

  1. This recipe is great because it uses the entire batch of pulp – it is hot here so I avoid using the oven and when I do, before 7 am. This time I subbed a very ripe banana for the apple and cut the syrup to 1/4 cup. I automatically add 1T flax to all baked goods since I can’t eat eggs. The texture is perfect and it made 10 muffins. Next I will try with cherries that are in season now. I may also try baking in the air fryer.

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Ingredients

1 ¼ cup guten-free flour 1 ¼ cup Almond pulp 2 heaped tsp Baking powder ¼ tsp Baking soda ½ tsp Ground cinnamon ¼ tsp Ground clove ½ cup Granny Smith Apples (diced) 7 tbsp Maple syrup 3 tbsp Coconut oil (melted) 1 tsp Vanilla extract Pinch of salt

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