Busy mornings call for quick and healthy breakfasts like these paleo apple muffins! They're packed with protein, subtly sweet, and full of cinnamon and apple flavor. They're easy to make, they freeze well, and kids love them too!
Ingredients
4largeeggs
1cupunsweetened apple sauce
¼cuphoney
2tablespoonscoconut oil, melted
2teaspoonspure vanilla extract
1tablespoonground cinnamon
½teaspoonEACH: ground ginger, cloves, and allspice
½teaspoonsea salt
1 ½cupsalmond flour
1teaspoonbaking soda
1apple, cored and diced small
½cupEACH: chopped walnuts and paleo chocolate chips
Instructions
Preheat your oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with liners. In a large bowl, whisk the eggs. Add the apple sauce, honey, coconut oil, and vanilla and whisk again. Add the spices, sea salt, almond flour, and baking soda and whisk thoroughly. Stir in the diced apple, walnuts, and chocolate chips.
4 large eggs, 1 cup unsweetened apple sauce, ¼ cup honey, 2 tablespoons coconut oil, 2 teaspoons pure vanilla extract, 1 tablespoon ground cinnamon, ½ teaspoon EACH: ground ginger, cloves, and allspice, ½ teaspoon sea salt, 1 ½ cups almond flour, 1 teaspoon baking soda, 1 apple, ½ cup EACH: chopped walnuts and paleo chocolate chips
Add the spices, sea salt, almond flour, and baking soda and whisk thoroughly. Stir in the diced apple, walnuts, and chocolate chips.
Spoon the batter into the muffin liners, filling them to the very top. Bake in the oven for 30 minutes. Let the muffins cool for 5 minutes before carefully removing them from the pan and letting them cool completely on a cooling rack - see notes.
Notes
Don't worry about filling the muffin liners too full; Paleo muffins don't expand as much when cooked as regular muffins.Make sure to let the muffins cool completely before you eat them. If you try to peel the muffin liner off while the muffins are even a little warm, it is likely to stick.The muffins can be stored in a sealed container for up to 5 days or frozen for up to 3 months.