Apple Cinnamon Paleo Breakfast Muffins
Get energized in the morning with these tasty Paleo inspired breakfast muffins. They are easy to whip up and have an incredible texture and wonderful moisture. You can use any type of Paleo friendly flour, such as ground flaxseed if you have it on hand. The addition of the coconut oil adds a sweet scent while the honey enriches the fresh apples used in the recipe.
For the apples, be sure to use a sweet crisp variety, such as pink lady, red delicious, or Fuji. These will add a natural sweetness to the recipe and will withhold their texture during the baking process.
The recipe can be made in advance and the muffins can be stored in a heavy zip lock back and placed in the freezer for up to 2 weeks. Simply take out as many muffins you want for the next day the night before, and thaw them out overnight in the refrigerator.
Cinnamon is an incredible spice that is included in the recipe. Research shows that 1 teaspoon per day will boost your metabolism, lower cholesterol, and absorb the bad fats stored in your body. Incorporate this super spice in other Paleo recipes, such as smoothie recipes, other baked goods, and even in a glass of almond milk.
Ingredients:
• 1 cup almond flour
• 3 Tablespoons coconut flour
• 1 large apple, such as Fuji, peeled, cored, and small diced
• 1 teaspoon fresh lemon juice
• 3 large eggs, beaten
• 1 1/2 Tablespoons ground cinnamon
• 3 Tablespoons organic honey
• 1/4 cup coconut oil
• 1/2 teaspoon baking soda
Directions:
1.) Heat the oven to 350 F. Line a muffin tin, 12 count, with liners and set aside.
2.) In a large mixing bowl, whisk the almond flour, coconut flour, cinnamon and baking soda and then make a well in the center
3.) In the center of the mixing bowl, add the eggs, apples, honey, and coconut oil and mix with a wooden spoon until all of the ingredients are well incorporated.
4.) Divide the batter amount the prepared muffin tin and bake the muffins for 25 to 30 minutes. They should lightly spring back when touched.
5.) Remove the muffins from the oven and cool for 5 minutes in the tin.
6.) Turn the muffins out onto a wire rack and cool to room temperature.
For the apples, be sure to use a sweet crisp variety, such as pink lady, red delicious, or Fuji. These will add a natural sweetness to the recipe and will withhold their texture during the baking process.
The recipe can be made in advance and the muffins can be stored in a heavy zip lock back and placed in the freezer for up to 2 weeks. Simply take out as many muffins you want for the next day the night before, and thaw them out overnight in the refrigerator.
Cinnamon is an incredible spice that is included in the recipe. Research shows that 1 teaspoon per day will boost your metabolism, lower cholesterol, and absorb the bad fats stored in your body. Incorporate this super spice in other Paleo recipes, such as smoothie recipes, other baked goods, and even in a glass of almond milk.
Ingredients:
• 1 cup almond flour
• 3 Tablespoons coconut flour
• 1 large apple, such as Fuji, peeled, cored, and small diced
• 1 teaspoon fresh lemon juice
• 3 large eggs, beaten
• 1 1/2 Tablespoons ground cinnamon
• 3 Tablespoons organic honey
• 1/4 cup coconut oil
• 1/2 teaspoon baking soda
Directions:
1.) Heat the oven to 350 F. Line a muffin tin, 12 count, with liners and set aside.
2.) In a large mixing bowl, whisk the almond flour, coconut flour, cinnamon and baking soda and then make a well in the center
3.) In the center of the mixing bowl, add the eggs, apples, honey, and coconut oil and mix with a wooden spoon until all of the ingredients are well incorporated.
4.) Divide the batter amount the prepared muffin tin and bake the muffins for 25 to 30 minutes. They should lightly spring back when touched.
5.) Remove the muffins from the oven and cool for 5 minutes in the tin.
6.) Turn the muffins out onto a wire rack and cool to room temperature.
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