Tag Archives: apples

Chunky Apple Muffins (grain free!)

Chunky Apple Muffins

This past weekend we had a bunch of family in town for Dr. Court’s birthday and my baby shower. I wanted to have something quick and easy for breakfast since we had 5 people (1 bathroom!) and a baby all needing to be ready by 10am. I made an egg veggie casserole ahead of time but I thought it would be nice to have muffins or something to go with it.

Dr. Court’s assistant Kate recently shared this recipe with me so I thought I’d give it a try. Wow! I am so glad I did. They were a huge hit! I can’t wait to make them again. I feel a little guilty eating them kind of like the Paleo Breakfast Bread but I don’t need to because they’re grain free. They do have a little maple syrup but I reduced it from the original recipe by half. I also added a little protein powder to them. We use Biotics Research Whey Protein as it is not flavored and can easily be added to recipes like this. In fact, I often add it to things that I bake.

Chunky Apple Muffins

Muffin Ingredients!

Makes 12 muffins

2 c. almond flour

3 T. coconut flour

1/2 t. baking soda

2 scoops Whey Protein powder

1/2 t. salt

1 t. cinnamon

1/4 c. maple syrup

1/4 c. olive oil

2 t. vanilla extract

1 organic egg

1 large organic apple, peeled, cored and diced

 

Preheat oven to 350 degrees. Line a muffin tin with paper or silicone cups and set aside.

Combine almond flour, coconut flour, baking soda, protein powder, salt and cinnamon in a large bowl.

In a separate bowl, whisk together maple syrup, olive oil, vanilla and egg.

Add wet mixture to flour mixture and mix until fully moistened.

Fold in chopped apples.

Spoon the batter into muffin tin, dividing batter evenly between all 12 cups.

Place batter in muffin cups.

Bake for 25-27 minutes, until muffins are set and golden brown.  Allow muffins to cool in pan for 30 minutes before serving. (Mine didn’t need to cook as long as the recipe states so, I suggest checking them around 20-23 minutes.)

Enjoy with some cream cheese or butter!

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Yummy Cooked Apples

Spartan Apples from Poverty Lane Orchard

Fall is here! The temperature is dropping, the leaves are turning and pumpkins and apples are ready for picking. Recently I picked up a bag of Spartan apples at our local Poverty Lane Orchard. When I was shopping for them I had a recipe in mind that my mom used to make when we were kids. I’m not sure it’s a recipe in so much as it’s one of those things that you just throw together. Come to find out my mom’s used to make it and her mom’s mom also made these yummy cooked apples. So who knows how long it’s been in the family or how many times it’s changed. I, of course, had to put my own spin on it and try to make it fit our eating plan a little better. The original called for sugar which I knew I would omit as I figured it wouldn’t really need it. I was right! With the addition of some raisins it’s perfectly sweet on its own.

Now, I tried to dress the apples up a little more by making some candied toasted walnuts to top it. If I hadn’t burnt them they would have been a great addition. However, they ended up tasting a little like burnt popcorn which took away from the amazing apples we opted not to use them.

Additionally, pouring a little organic heavy cream over the apples is another great option.

These cooked apples taste like fall, plus they make the house smell amazing as they cook! I hope you enjoy them as much as we do! I know I’ll be making another batch very soon!

Cooked Apples

8 small apples, peeled and sliced (you could use more small apples as they cook down considerably)

Peeled Sliced Apples

¼ c. raisins

2 Tbsp butter

1 Tbsp cinnamon

Other Ingredients

Melt the 2 Tbsp of butter in a large saucepan over medium heat.

Melted Butter

Add the peeled, sliced apples, raisins and cinnamon to the pan. Stir to coat them with the butter cinnamon.

Stir to coat apples with butter, cinnamon and raisins.

Let them cook on medium heat for 5 minutes. Reduce heat to low and simmer for 30-40 minutes or until the apples are soft and just starting to fall apart. You don’t want them to get too mushy and turn to applesauce.

Cooked Apples

Remove from heat and serve warm either by themselves or with a little heavy cream. (You could top them with a small scoop of organic vanilla bean ice cream if you were so inclined….hey even we have a little ice cream as a treat once in a while….just not every day or week for that matter!!!!)

Cooked Apples with Heavy Cream

Cooked Apples

8 small apples, peeled and sliced (you could use more small apples as they cook down considerably)

¼ c. raisins

2 Tbsp butter

1 Tbsp cinnamon

Melt the 2 Tbsp of butter in a large saucepan over medium heat. Add the peeled, sliced apples, raisins and cinnamon to the pan. Stir to coat them with the butter cinnamon. Let them cook on medium heat for 5 minutes. Reduce heat to low and simmer for 30-40 minutes or until the apples are soft and just starting to fall apart. You don’t want them to get too mushy and turn to applesauce. Remove from heat and serve warm either by themselves or with a little heavy cream. (You could top them with a small scoop of organic vanilla bean ice cream if you were so inclined….hey even we have a little ice cream as a treat once in a while….just not every day or week for that matter!!!!)

Candied Toasted Walnuts

1 cup of coarsely chopped halved walnuts

1 Tbsp melted butter

½ tsp cinnamon

1 Tbsp of maple syrup

Heat oven to 350 degrees.

Combine melted butter, maple syrup and cinnamon in a bowl. Add walnuts and toss until coated.

Place walnuts on a baking sheet and place in oven for about 5-8 minutes. Make sure you watch them closely and turn them a time or two. They will go from perfectly toasted to burnt in no time! Top the apples with some walnuts. (Again, these are a treat for us. I don’t make them every time I make the apples.)

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