When we're healthy, we're happy.
When we're healthy, we're happy.
Grain and Sugar-free Apple-Banana Muffins
Prep Notes
Electric mixer
Muffin pan or paper baking cups
Cupcake liners (optional)
Baking sheet
Cooking Time
25 minutes
Yields
10 - 12 muffins
Ingredients
3/4 cup almond flour*
1/3 cup hazelnut flour*
1/2 cup arrowroot starch
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon cinnamon
1/4 cup coconut oil, melted at low heat if necessary
1/2 cup dark maple syrup
1 teaspoon vanilla extract
2 large eggs
3 medium or 4 small ripe bananas, mashed
2 small apples, peeled, cored, and chopped into 1/2-inch chunks (should yield 2 cups)
Coconut sugar
Cinnamon (optional)
Directions
1. Preheat oven to 350 degrees F.
2. If using muffin pan, grease each cup or line each with cupcake liner. If using baking cups, line baking sheet with baking parchment and place baking cups on prepared sheet. Set aside.
3. In large mixing bowl, combine almond and hazelnut flours, arrowroot starch, salt, baking soda, and cinnamon. Mix together by hand with whisk or fork until well-blended.
4. In a separate mixing bowl, combine coconut oil, maple syrup, vanilla extract, and eggs and beat at high speed with electric mixer. The coconut oil will possibly solidify, so mixing on high speed will help to blend the combination.
5. Scrape the wet ingredients into the dry ingredients in the large bowl. Beat well with mixer.
6. Beat in mashed banana until well incorporated. Fold in 3/4 of the apple pieces (around 1 1/2 cups).
7. Spoon the batter into the prepared cups evenly. Drop remaining 1/4 apple chunks onto the batter of each cup and sprinkle coconut sugar over the apples and batter. You can add cinnamon to the coconut sugar.
8. Bake for 25 minutes or until toothpick has very few crumbs on it.
Notes
*You can use different combinations of nut meal or flour, or use solely almond, or hazelnut, or any other nut flour as you like, as long you use a little more than 1 cup.