Paleo Apple Muffins
Light and airy muffins filled with cinnamon and apple flavors that are Grain-free and Dairy-free.
Servings: 12 muffins
Equipment
- 1 cheese grater
Ingredients
Muffin ingredients:
- 1 ¼ cups almond flour
- ½ cup tapioca flour
- 2 Tablespoons coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1/2 cup olive oil
- ½ cup coconut sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup chopped apples
- ½ cup shredded apples
Crumb topping ingredients:
- 1/3 cup coconut sugar
- 2 Tablespoons almond flour
- 1/8 teaspoon ground cinnamon
- 1 Tablespoon olive oil
Instructions
- Preheat oven to 375 degrees F. Grease a 12 cup muffin pan. ( I used an olive oil spray).
- In a medium bowl, mix the almond flour, tapioca flour, coconut flour, baking soda, salt, cinnamon and nutmeg.
- In a large bowl, whisk or beat together the olive oil, coconut sugar, eggs, and vanilla until smooth. Stir in the chopped and shredded apples. Add half of the dry flour mixture and mix, then add the other half and mix again. Spoon the batter into the greased muffin tin.
- Then make the crumb topping. Add 1/3 cup coconut sugar, 2 Tbs almond flour and 1/8 tsp cinnamon to a small bowl and mix. Add 1 Tbs olive oil and mix. Sprinkle the crumb topping mixture over the tops of the batter in the muffin pan.
- Bake for 20 minutes, or until a toothpick comes out clean. Let the muffins cool in the pan for 5 minutes before letting them cool completely on a wire rack.
Notes
- How to store: place in an airtight container or in a ziplock bag and leave at room temperature on the counter for 3 days.
- How to freeze: individually wrap each muffin and freeze for up to 3 months.
Nutrition
Calories: 240kcal | Carbohydrates: 20g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 223mg | Potassium: 29mg | Fiber: 2g | Sugar: 9g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg