Apple Cinnamon Muffins (grain free and no added sugar)
*Makes 8 regular sized muffins
Fall temperatures are finally here in Texas and I couldn’t be more excited! I can finally enjoy a hot cup of coffee instead of iced coffee in the mornings. For the past week I’ve been on a detox diet, which is similar to the Whole 30 program. My doctor recommends this diet a few times a year and I figured what the heck, I’d like to see how my body responds anyways. Sometimes I think we get so used to feeling a certain way that we don’t realize we could feel better. So it’s been fruit, veggies, lean protein, nuts and seeds.
I’m ready to reintroduce the other certain food groups back into my diet to see if any affect me differently...honestly I believe in everything in moderation and eating healthy 95% of the time but still treating and enjoying yourself the rest of the time. Maybe this will at least help with my sweet tooth. The great thing about this diet is that I’ve been forced to get extra creative in the kitchen to make meals Ty and I will both enjoy and not get bored with. I just can’t do salads 3 times a day…just can’t! I wanted to share some of the recipes I’ve come up with that we have both LOVED!
Speaking of love- I love carbs and I miss my whole grain bread & grains in general! I was craving some muffins this morning. The best grain free muffin recipe I have ever made is my “Morning Glory” Muffins” shared in my cookbook “Southern Fried Skinnyfied.” However, I was out of sweet potatoes and pumpkin so I had to come up with a different recipe. Most of the grain free muffin recipes I’ve tried have come out spongy and rubbery- ughhh!
Well not anymore!
I believe I’ve created the perfect healthy muffin that doesn’t taste healthy…or spongy. It’s grain free and there is no added sugar. The texture is like a muffin should be: Soft- just like the unhealthy white flour muffins I miss so much. The apples give the perfect amount of sweetness. I don’t follow a gluten free diet but these happen to be gluten free if you do! They are made with almond flour and coconut flour- that must be the trick!
While the muffins were baking, I put on a coat and headed out to put some corona salve ointment on the fresh freeze brands Ty and I just had put on a few of the horses. Nothing smells as good as burying your face in a horses’ neck and taking a deep whiff on a chilly morning! How can something that hardly ever gets a bath smell so good!
Anyways back into the house and the aroma of cinnamon and apples hits me in the face- heaven! I’m super proud of this recipe. Ty thought they tasted better than any muffin he’s had. ENJOY!
- 1 ¼ cup almond flour*
- 2 ½ T coconut flour
- ½ tsp baking soda
- ¼ tsp salt
- ¼ tsp ground nutmeg
- 1 T ground cinnamon
- 1 egg
- 1 egg white (3 T egg whites)
- 1/4 cup unsweetened vanilla almond milk (or any milk)
- 2 T coconut oil melted
- 3 T unsweetened apple sauce
- 2 tsp vanilla extract
- 2 cups chopped apple (1 apple- I used honeycrisp & leave peeling on)
- liquid stevia to taste* optional (I did not use)
- Preheat oven to 350 and spray muffin pan with non stick spray
- Mix all dry ingredients
- Mix together all wet ingredients
- Pour wet ingredients into dry ingredients and fold in apple chunks
- Divide batter evenly among muffin cups, filling almost full
- Bake for 25 minutes
- Let muffins cool for 5 minutes in pan and then move to a wire rack
- Store in airtight container in refrigerator