Ahh, apples! One of the most beloved fall fruits! Thanks to Johnny Appleseed, apples top the charts as one of the most popular fruits in the U.S. In fact, today, there are more than 2,500 varieties, making it easy to find an apple to tickle just about anyone’s fancy!
My favorite place to find fresh fall apples is right where the Lord placed them – on an apple tree! There’s nothing as delicious as a fresh-picked ripe apple, which is why I recommend taking a fun family outing to go apple picking at a nearby orchard. This not only helps to support a local farmer in your area, but also ensures that your apples are truly fresh. Or if apple picking isn’t an option, it fairly easy at this time of year to find some fresh-picked organic apples at your local farmer’s market.
What’s a family to do with myriad baskets of fresh ripe apples? Well, that’s exactly why I’ve created this little gem of a recipe to share with you. It’s truly one of my family’s favorites – Cinnamony Apple Pie Muffins – oh, yeah. What’s not to love!
This delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!
From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!
Click here to get a SNEAK PEEK of the book!
Ingredients
- 2 large eggs
- 1/3 cup plain whole milk or coconut milk yogurt
- 1 tbsp honey (or pure maple syrup)
- 1 tbsp fresh-squeezed lemon juice
- 1 1/2 tsp pure vanilla extract
- 2 tsp coconut flour
- 2 1/4 cups blanched almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2 tbsp honey (I prefer sage honey due to its mild flavor)
- 1 tbsp butter, melted (or coconut oil
, melted)
- 2 1/2 tsp ground cinnamon
- 1/4 tsp pure vanilla extract
- 1/2 cup diced organic apple (about 1 small or medium apple)
- 1/2 cup crispy walnut pieces
Instructions
- Preheat oven to 315 degrees. Place 8 parchment muffin liners
in a 12-cup muffin tin; set aside.
- In a large bowl, whisk together the eggs, yogurt, honey, lemon juice and vanilla until well blended. Then whisk in the coconut flour until blended.
- Using a spoon, stir in the almond flour, baking soda and salt until well incorporated. Set batter aside.
- In a small bowl, add the streusel ingredients (except for the diced apple and walnuts) and whisk together until well combined; set aside.
- Add a spoonful of the muffin batter to each of the lined muffin cups making sure to fill no more than 1/3 of the muffin liner. Using both hands, lift the muffin tin evenly tap the bottom on the counter to evenly distribute the batter in the bottom of the muffin cups.
- Then, using a small spoon, place a dollop of the streusel in the center of each muffin and top with a little sprinkling of diced apple and walnuts.
- Next, place another spoonful of batter on top of the cinnamon-apple-nut layer, making sure to evenly distribute the remaining batter among all the muffin cups.
- Top each muffin with the remaining diced apple and nuts. Then, drizzle the remaining cinnamon streusel over the top of each muffin.
- Bake for approximately 25 minutes, until a toothpick placed in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then serve. Mmm!
One bite and we’re ready to go apple picking all over again! Three cheers for Fall!
Joyfully serving HIM, Kelly
