They're nutritionally dense for a fabulous start to a healthy morning! Try this recipe for a grab-n-go breakfast or for a post meal dessert. You could dress them up with a side of vanilla ice cream or top them with whipped cream. They are really yummy by themselves though - a nice snack for mid-day even!
This recipe was on my original blog and like many others you're seeing on this site, they are being moved over here, if they're still a family favorite. I hope you enjoy this recipe as much as we do!
This recipe is gluten and dairy free but not nut-free. With all recipes online, consider your personal wellness profile, preferences and likes before making this recipe.
1 cup unsweetened applesauce
2 T coconut oil (melted, if solid)
2 tsp vanilla extract
1 tsp lemon juice
2 cups of almond meal + 1 cup oat flour (see note)
1/2 cup coconut sugar
1 tsp cinnamon
1/2 tsp nutmeg (or use 1 1/2 tsp of apple pie spice)
3/4 tsp baking soda
1/4 tsp salt
For the topping:
2 medium apples, peeled and diced
1 tsp coconut sugar
1/4 tsp cinnamon
1/2 tsp coconut oil
Note: I used gluten free oats for the oat flour. I added the oats to my blender and gave it a good whirl until it was in a fine flour texture. You can do the same with raw, blanched, or slivered almonds in a high-powered blender.
If you can't have or don't want oats, you can use 3 cups of almond meal. If you sub out, the muffins will be dense. Do not overbake.
Preheat oven to 350°.
Line muffin tin with parchment paper liners (unbleached preferably).
In a large bowl, combine all wet ingredients and stir by hand until they are well mixed; about a minute.
Add the dry ingredients to the wet and stir by hand until combined; about 2 minutes.
Fill lined muffin tin with batter 2/3 full.
For the topping: Peel and dice the apples then toss with cinnamon, coconut sugar, and coconut oil.
Top the batter with the prepared apples then press them into it.
Bake for 20 minutes or until done. Check around minute 18 with the toothpick trick in the center.
After baking, carefully pop out the muffins from the tin with a spoon and cool on a rack until ready to devour!
Store muffins in an air tight container on your counter, up to 3 days. They can be refrigerated up to 5 days. They can be heated slightly.
Choose, eat, and live well! =)
I'm not an RD or Nutritionist, so if you're concerned about ingredients or calories/fat content, be sure to read the labels and choose foods that align with your preferences and dietary needs. If this recipe sounds good to you, give it a try, and tell me about it. I'd love to hear about your experience! #goodeats
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© Conveying Awareness with Jessica David