Apple Cinna-Muffins
I adapted this recipe from Elana Amsterdam’s Apple Cinnamon Muffin recipe in The Gluten-Free Almond Flour Cookbook. Hers calls for arrowroot, which I have not found necessary; grapeseed oil, which I replaced with ghee; and agave nectar, which I replaced with honey.
- Preparing Time: 10 minutes
- Total Time: 35 minutes
- Served Person: 12
gf
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
contains honey
dairy free
pescatarian
- 1 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- 1 egg
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 cup honey
- 2 cups almond flour
- 1/4 cup ghee at room temperature
- 1 large apple or 2 medium, peeled, cored, and cut into 1/4-inch pieces
- Carbohydrate 9.27152834101797 g
- Cholesterol 15.51 mg
- Fat 4.52437500000128 g
- Fiber 1.40017500677704 g
- Protein 2.46504583336161 g
- Saturated Fat 0.119685833333546 g
- Serving Size 1 1 Serving (56g)
- Sodium 2681.26783333388 mg
- Sugar 7.87135333424093 g
- Trans Fat 4.20337016666743 g
- Calories 89 calories
Preheat oven to 350(F). In a medium bowl, mix the almond flour, salt, baking soda, and cinnamon. In a measuring cup, mix the egg, ghee, honey, and vanilla. Add the wet ingredients to the dry and combine. Mix in the apple. Spoon batter into muffin pan and bake for 25-35 minutes, until the tops are golden brown.
