Monday Morning Apple Pecan Muffins
Apple season is coming to an end this week and my family and I were lucky enough to pick some apples from a nearby orchard.
After making my favorite apple desserts for the family and simply eating a few apples, we still had a few more small apples left in our basket.
With the apples I had left, I decided to make my Monday Morning Apple Pecan Muffins for my little one to enjoy! This healthy treat is perfect for breakfast since it is not too sweet.
This apple muffin recipe is so wonderful because it is paleo, dairy-free, and vegan! If you want to remove the nuts or simplify this recipe, you can exclude the crumb step. Happy Monday or whatever day of the week it is for you!
Crumb Ingredients:
1/2 Cup of Almond Flour
1/8 Cup of Coconut Sugar
1/4 Teaspoon of Cinnamon
2 Teaspoons Coconut Oil; Room Temperature
1/8 Cup Chopped Pecans
Pinch of Salt
Dry Ingredients:
2 Cups Almond Flour
2 Tablespoons of Coconut Flour
1/2 Teaspoon of Baking Soda
2 Teaspoons of Cinnamon
Pinch of Salt
Wet Ingredients:
2 Large Eggs
2 Cups Diced Apples
1/4 Cup of Coconut Oil; Room Temperature
1/4 Cup Maple Syrup
Baking Items:
Dozen Muffin/Cupcake Pan
Coconut Oil Spray
Cupcake Liners (Optional)
Servings: 10 Muffins
Prep Time: 10 Minutes
Bake Time: 25-30 Minutes
Directions:
Preheat your oven to 350 degrees. Then peel and dice your apples into very small bites. Spray coconut oil to your cupcake pan or line with cupcake liners.
In a bowl, mix together all crumble ingredients and set aside.
In a separate bowl, mix together all dry cake ingredients. Then add your wet ingredients to your dry. Mix until combined.
Fold in your apples to your mixture.
Scoop batter evenly into your muffin tins. Sprinkle your crumble mixture over each muffin.
Bake in the oven for 25-30 minutes until a toothpick comes out clean.
Let your muffins cool completely before removing from your pan. Enjoy!