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
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.
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!