PALEO APPLE CINNAMON MUFFINS

PALEO APPLE CINNAMON MUFFINS

Apple season is definitely coming to a close (HELLOOOOO Spring!!!), so I needed to whip out one more apple recipe in honor of that.

PALEO APPLE CINNAMON MUFFINS

Funny story – these were supposed to be apple crumble muffins. You know, with the yummy, pretty, crumbly topping. But my topping had a mind of its own and didn’t turn out looking like I’d hoped.

And as easy as it would have been to set these aside and create another, more aesthetically pleasing batch, I didn’t do that. Why? Because this is REAL. Because it still tastes AMAZING, even if the topping is a lil silly. Because #nofoodwaste EVER. And because almond flour is expensive ya’ll.

PALEO APPLE CINNAMON MUFFINS

I really want to touch on the topic of food waste. A lot of people ask if the food I make goes to waste a lot of the time since I’m creating recipes so often. But, as many of you know, I’m HUGE on sustainability and never simply throw things away. EVER. I simply freeze a lot that I make! And I mean A LOT. My freezer is like the dessert section of a grocery store at this point!! Which is fun because sometimes I forget that I have so many goodies on hand and then I remember and then I get really happy. 

PALEO APPLE CINNAMON MUFFINS

I see food waste so often and it just about breaks my heart. Did you know that 1.3 BILLION tons of food is wasted per year? That’s more than $1 TRILLION dollars worth of food (read more facts here!). And I know a lot of people have the mentality that their actions don’t really effect the bigger picture, but guess what? Your actions DO make a difference.

So I’m challenging all of you to focus on not wasting foods. Here are a few tips:

  1. Use whatever you have on hand instead of going to the store every time you want something for a dish or meal. Basing meals off of the ingredients on hand is a huge food saver.

  2. Meal planning and only buying what you know you’ll need for the week.

  3. Freezing fruits and veggies when you think they might go bad soon to use in smoothies.

  4. Freezing leftovers or extra baked goods before they go bad.

  5. Being OKAY with leftovers and not feeling the need to always make something new (I used to be the worst at this).

PALEO APPLE CINNAMON MUFFINS

And those are just a few ideas.  The apples I used in these muffins were almost about to go bad, which was another factor in me deciding to make these muffins. I knew I hadn’t been feeling like eating raw apples lately, but I knew I was going to use them in some way. These muffins were the perfect solution!

XO nat

Related: No-Bake Paleo Apple Pie Bites, Vegan + Paleo Apple Pie Smoothie Bowl, Paleo Apple Cinnamon Scones


Paleo Apple Cinnamon Muffins (Paleo + SCD-Friendly + Gluten Free + Dairy Free + Refined Sugar Free)

These muffins are the perfect on-the-go breakfast, snack or healthy dessert and are the perfect balance of sweet and cinnamon-spice!

Ingredients

Muffins

  • 1 1/2 cup almond flour

  • 2 Tbsp coconut flour

  • 3 Tbsp cinnamon

  • 1/4 tsp salt

  • 1/4 tsp baking soda

  • 1/4 cup honey

  • 1/4 cup + 2 Tbsp coconut oil

  • 1/2 cup creamy almond butter

  • 2 eggs

  • 1 tsp pure vanilla extract

  • 1 cup small apple chunks

Topping

  • 1/3 cup coconut flour

  • 3 Tbsp honey

  • 3 Tbsp coconut oil

  • 1 1/2 Tbsp cinnamon

Instructions

  1. Preheat your oven to 350 degrees F and prepare a baking sheet with paper muffin holders.

  2. In a large bowl, stir together the almond flour, coconut flour, cinnamon, salt and baking soda and mix well.

  3. In a small bowl, place your honey, coconut oil and almond butter and melt together in the microwave (or until the coconut oil and honey are melted and the almond butter is a bit softer).

  4. Pour into a larger bowl and mix in your eggs and vanilla extract. Stir until combined.

  5. Stir your wet and dry ingredients together and mix completely.

  6. Add in your apples and stir once again. Set aside.

  7. In a smaller bowl, mix together the ingredients for the toppings - coconut flour, honey, melted coconut oil and cinnamon.

  8. Place muffin batter into each muffin tin and place the topping on top of each one. Spread it out so it covers the top of the muffin. Note that this is optional! The topping gives it a nice lil extra layer and cinnamony-ness!

  9. Bake for 18-20 minutes, let cool and enjoy!

Enjoy!