About a month ago I decided to explore uncharted territory and make my first batch of grain free muffins. My experiment resulted in these Rhubarb & Orange Muffins which turned out incredibly well and three batches later (they were just that good) I decided it was time to try out a different type of muffin.
Apple and Cinnamon has always been one of my favorite flavor combinations, and after finding a few bags of apples hiding in the back of my fridge I decided to give it a go. I have to be honest it was not smooth sailing. For my first batch I only used chopped apples which resulted in a lumpy muffin which crumbled when picked up. On my second batch I shredded all the apples which made the batter too moist causing the muffins to never fully cook in the center no matter how long I baked them for. Finally on batch number three I got it just right. The muffins are moist and packed with flavor and have just the right amount of apple chunks to add texture without altering the overall consistency of the muffins.
Now don’t get me wrong, these muffins are really good, perfect for a healthy breakfast or snack, but I was in a decadent mood and in need of something to satisfy my sweet tooth. I topped the muffins with candied pecans which was a total game changer. The crunchy caramelized pecans turned these muffins into more of a dessert, which in my opinion is always a good thing. After an afternoon of incredible willpower, somehow managing to never lick the batter covered spoon, these muffins were the perfect treat.
- 2½ cups Almond Flour
- 2 egg
- 2 tbsp melted coconut oil (or butter)
- 1 tsp nutmeg
- 2 tbsp cinnamon
- ½ tsp baking soda
- ½ cup apple sauce (see below)
- ¼ cup honey
- ¼ tsp salt
- 1½ cups shredded apple
- ½ cup chopped apple
- 1 cup of chopped apples (approx 2 small apples)
- ½ cup water
- 3 tbsp honey
- 3 tbsp coconut oil
- ¼ cup pecans, roughly chopped
- Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
- Start by making the applesauce. In a pot on medium low heat simmer the apples in water for approx 10-15 minutes or until all of the water has evaporated and the apples are soft. Once cooked set aside to cool
- While the applesauce is cooking, peel and core approximately 4 small or 3 large apples. Using a cheese grater, grate the apples to equal 1½ cups. Cut the remaining apples into small ¼ inch sized pieces to equal half a cup.
- In a mixing bowl combine all of the ingredients for the muffins including the apple sauce. Only add the chopped and shredded apples once the rest of the batter has been well combined.
- Line a large muffin tray with paper cups and fill each ¾ of the way with batter. This should make approximately 10-12 muffins
- Bake in the oven for approximately 20-25 minutes until a toothpick inserted into the muffins comes out clean
- While the muffins are baking, in a pan on medium heat cook the chopped pecans in the coconut oil and honey until they begin to caramelize, it should take approximately 5 minutes, keep watching the pecans to ensure they do not burn
- Once the muffins are cooked, remove from the oven and top each with a spoon full of the pecans. Let cool slight and serve. Enjoy!