Muffins make a great breakfast, brunch or snack item – but store-bought muffins are packed with extra sugar and empty calories. Anne’s Apple Muffins are filling and delicious – and they won’t cancel out your morning workout either.

Apple Muffins |By Anne Dugan

3 eggs
2 tablespoons grapeseed oil
¼ cup unsweetened applesauce
4 packets stevia or to taste OR ¼ cup honey, 1 packet = scant ½ teaspoon
¼ cup almond meal
2 tablespoons coconut flour
½ teaspoon cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup finely diced peeled green apples
¼ cup chopped walnuts (optional)

Preheat oven to 350°. Oil or line with muffin papers two mini muffin pans (12 muffins each) or one regular muffin pan.
In a medium bowl, mix together the eggs, oil, applesauce and stevia or honey.

In another bowl, whisk together the almond meal, coconut flour, cinnamon, baking soda and salt.

Add dry ingredients to wet, stirring just to blend and eliminate any lumps. Gently fold in the apples and walnuts, if using, stirring only enough to distribute.
Pour batter to fill muffin cups up to about ½ inch below tops. Bake in preheated oven for 15 – 20 minutes or until tester comes out clean. Allow to cool for 15 minutes before serving (If you choose to ice them, they will need to cool completely before doing so).

Optional: Ice with softened cream cheese sweetened with a little stevia or honey.

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