Apple Cinnamon Muffins | Paleo

There's something so comforting about warm baked goods first thing in the morning with a cup of coffee, especially on a chilly weekend.  Muffins remind me of home and my mom and a cozy, yummy-smelling house.

Unfortunately, muffins are typically not your friend - especially the ones that taste REAL good (I'm looking at you Starbucks pumpkin cream cheese muffin...)  

These, however, are muffins you can feel good about serving to others and yourself... they will actually love you back.  AND they taste good.  Honestly, they taste like you're cheating.  The fact that they actually have good-for-you ingredients is just a bonus!

I've spotted several Paleo-friendly muffin recipes around various recipe books and websites, but I wanted one with a list of ingredients I regularly have on hand. So, I decided to create my very own using just that~ basic ingredients that aren't difficult to find & that I know I'll use up.

These muffins also happen to be perfect for the fall season (or any season if you ask me) with their perfectly-sweet cinnamon flavor and chunks of fresh apple. You can dice the apples up real small if you want them speckled throughout, or leave them chunky like I did if you want to really bite into them. I created this recipe to mimic an boxed "Apple Cake" mix we used to prepare (that was definitely not Paleo), & I think I nailed it if I say so myself! 

They're perfectly moist & cake-like with just the right amount of cinnamon spice. Make them for breakfast, snacks, or even dessert... I think the whole family will love them!  Enjoy!

Ingredients:

• 2 1/4 cups almond flour
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/4 tsp nutmeg
• 1/4 tsp sea salt
• 1 medium apple, diced (I use Pink Lady)
• 2 eggs
• 1/3 cup ghee or coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 Tbsp vanilla
• additional fat or cooking spray, for greasing

Directions:

1. Preheat the oven to 350ºF.
2. In a large bowl, mix the dry ingredients with the diced apple.
3. In a small bowl, melt the ghee or coconut oil, then stir in the honey or maple syrup, vanilla, and eggs.  
4. Add the wet ingredients to the dry ingredients & stir until just combined.
5. Grease a 12-cup muffin tin with cooking fat or spray, and scoop the mixture in.
6. Bake at 350ºF for about 15 to 18 minutes, or until the tops begin to turn golden brown and feel slightly firm/springy to the touch.
7. Allow the muffins to cool & enjoy!  They are extra delicious sliced in half and slathered with almond butter or ghee.