Apple Walnut Muffins
Gluten Free ~ Dairy Free ~ Paleo
The other day while putting my groceries away I glanced at the glass containers filled with different flours lining my pantry shelf.
That was all it took to instantly find myself in the mood to bake.
But, I had literally just returned from the store and was not going to go back.
So what ever I was going to make needed to be created with what I already had on hand.
One apple left in the fruit bowl (seriously, how did I forget to buy fruit more fruit? again?), some walnuts fished out of a bag of trail mix (sometimes you need to be a creatively resourceful, right?), a quick survey of the pantry… and, I had just what I needed to make a small batch of muffins.
This recipe makes 6 muffins. And this is a good thing at my house since I knew I would most likely be the only one eating them. My family seems to be under the impression that any baked good made with a flour other than “white” is not considered real food.
I’m still working on them, they’ll come around eventually.
Anyway, I love these muffins so much that I am kind of secretly happy that no one else here is interested in them… Is it wrong to admit that I have enjoyed half of the batch already? And the day is not done ;)
Apple Walnut Muffins (grain-free, gluten-free, dairy-free)
1 1/4 cups almond flour
2 tablespoons coconut flour
1/2 teaspoon baking soda
½ tablespoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon salt
6 tablespoons coconut oil, melted
1/3 cup maple syrup (use the real stuff my friends!)
2 teaspoons vanilla
½ cup walnuts, roughly chopped
Preheat the oven to 350°F
This batter has a tendency to stick to your pan,
so I recommend you oil your muffin tin with a swipe of coconut oil. Or better yet use muffin/cupcake liners.
In a medium bowl, mix the almond flour, coconut flour, baking soda, cinnamon, allspice, and salt.
Set aside while you prep the rest of your ingredients.
In a large bowl, mix together the eggs (make sure they are room temperature, otherwise their coldness will harden your coconut oil), maple syrup, and vanilla. Add your mixed dry ingredients into the bowl and mix all together.
Your batter will look a bit loose at this point, just let the magic of the coconut flour do its thing.
It’ll firm up in a moment and you’ll have the wonderfully sticky batter you’re looking for in no time.
Wash, peel, and chop the apple into small chunks. Add the apple and the walnuts to the bowl and gently fold them into the batter.
Using a large spoon or spatula evenly fill each space of your muffin tin with the batter.
Bake for 20-25 minutes or until the muffins are baked through.