I’m fully aware that we are a nation who loves sweet treats – cakes, cookies, muffins, ice-cream, you name it that’s us, yes I said US – myself included. Sweet treats are like comfort food they simulate a response that sends a message to our brain which suddenly switches us on, we feel alive and ready to take on the world.
While I admit I’m partial to some dairy free chocolate every once in awhile, yet I don’t have what I’d describe as a seriously sweet tooth, at least not for processed foods. Perhaps this is due in part to leading a lifestyle indulgent in a large quantity of fruit
On the contrary, I know many others don’t share the same sentiments, rather they consume the processed sugars creating havoc on the hormones along with a immediate surge of glucose resulting in a crash and burn wave. The best thing we can do to ourselves is eliminate eating processed foods, easier said then done I know.
That’s where this recipe fits in quite nicely, it’s made using processed free ingredients, yes that’s right! The bulk of this treat is made with protein enriched coconut and almond flour.
My experiences in baking with these flours has been superb, albeit coconut flour is by far more absorbent. I would highly recommend these for gluten free delicacies without the needed to mix endless batches of hybrid gluten free flour together.
The muffins are moist with a nice fluffy texture, they don’t turn soggy nor do they dry out, both of which can be common in baking, with the dried out result being more commonplace for gluten free baking. I used a glycemic index sweetener called coconut sugar made from crystalizing the sap of the coconut plant. Since it is minimally processed it’s much safer for diabetics to use in moderate amounts.
Did I mention these muffins are freezer friendly? Yes, once you whip up a batch of these babies, simply store them in the freezer for longevity, otherwise they lead a relatively short shelf life 2-3 days maximum. You can grate the apple if you prefer although I opted to dice them for a nice added bit of crunchiness.
What are you waiting for? Let’s get baking!
- 1½ cups of ground almonds
- 2 tbsp of coconut flour
- 4 large eggs, free range
- ½ tsp baking powder
- ½ tsp baking soda
- ⅓-1/2 cup of coconut sugar
- ¼ cup of coconut oil, melted
- 1 tsp of vanilla powder
- 2 tsp cinnamon
- 1 large apple, diced and peeled
- Preheat oven at 180 degrees or gas mark 4.
- Line a muffin tin with some cases and set aside
- Add all of the dry ingredients to a large bowl and mix together.
- Crack and beat the eggs with a whisk in a separate bowl and combine with melted coconut oil.
- Gently stir the eggs into the flour mixture until completely mixed together and creamy. Then fold in the diced apple before giving it a final stir.
- Scoop the muffin batter into muffin cakes, use a spoon or ice cream scoop to do so and fill the case almost over ¾ to the top.
- Transfer to the oven and bake for 20 minutes or until slightly golden, check their readiness by inserting a tooth pick or skewer, it should come out clean if not bake for a further a few minutes and re-insert the skewer.
- Once done, remove from oven and set aside for 5 minutes before putting them on a cooling rack.
- Store the cool muffins in an airtight container for 2-3 days or in the freezer.