Apple Cinnamon Muffins
Makes 24 small muffins or 12 large
Ingredients
- 1 1/4 cup almond flour
- 3/4 cup tapioca flour or arrowroot
- 2 tsp cinnamon
- 1/2 tsp baking soda
- 2 flax eggs
- 1 mashed pear or banana
- 1 tbsp lemon juice
- 1 tsp vanilla
- 1 cup grated apple
Instructions
- Preheat the oven to 350 degrees and line muffin tins with parchment holders or use a silicone pan.
- Make the flax eggs. Combine 2 tbsps of ground flaxseed with 6 tbsps water. Mix together and then set aside for 10 minutes.
- In a mixing bowl, combine the flours with the cinnamon and baking soda. Whisk to remove any lumps.
- Once the flax eggs are ready, combine them with the mashed fruit, lemon juice and vanilla.
- Pour the wet ingredients into the dry ingredients, stirring well. Then add the grated apple. Stir until combined.
- Fill the muffin tin with batter.
- Bake for about 28 minutes for small muffins, about 35 minutes for large ones or until a tester comes out clean.
Notes
I find this recipe works best with small muffins.
These muffins freeze well. I love making up batches of these muffins in the fall when fresh apples are plentiful.
Feel free to add in extra ingredients (about ½ cup) to jazz things up. Some of my favourite combinations are chocolate chips and goji berries, dried cherries and cacao nibs, and dried mulberries and walnuts.