When I think of winter one of the first things that come to mind are apples and more specifically apple pie, crumble, strudel etc. In my quest to be healthier, but still enjoy food, I decided to forego the desserts and make healthier apple muffins instead.
Lexi loves recipe testing with me and is a great judge of flavours and textures. She loved how moist these muffins are (from the apple) and the slightly nutty flavour. Lately she has made some great suggestions when we are baking. Her addition to this recipe is walnuts. These muffins get a double thumbs up from Lexi (and me!).
Give it a try and let us know what you think!
1 cup almond flour
2 Tbs coconut flour
1 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
1 cup buttermilk (or milk soured with vinegar)
4 egg yolks
1/4 cup sweetener of your choice (we used organic maple syrup)
1 tsp vanilla extract
2 small apples sliced paper thin and roughly chopped
1/2 cup walnuts roughly chopped (OPTIONAL)
Preheat the oven to 180 degrees (celsius).
If using soured milk instead of buttermilk pour milk into a bowl and add 1tsp of vinegar. Set aside and leave to sour.
Mix flour, baking powder, cinnamon and salt.
In a separate bowl mix buttermilk, eggs, sweetener and vanilla.
Gentle fold mixture into the dry ingredients, then stir in apple and nuts.
Pour into lined muffin tray and bake for 20 minutes (or until a toothpick comes out clean).
For mini muffins (great for kids snacks!) bake for 10 minutes.