Apple, Pecan & Cinnamon Muffins

Gluten free, paleo and totally delicious! These breakfast muffins are my favourite snack for those days when I’m on the go – made with a whole lot of love, a hint of sweetness from seasonal apples and an awesome pecan crunch. Top with a dollop of almond butter or ricotta cheese to boost the protein and healthy fats and you’ve got the perfect healthy treat!

 

Makes: 12 small muffins or 6 large

Ingredients: 

  • 3 cups almond meal
  • 1 tbsp cinnamon
  • 3 tsp baking powder, gluten-free if needed
  • Pinch of salt
  • 4 eggs
  • 1/4 cup coconut oil, melted
  • 3 tbsp sweetener of choice (raw honey. organic maple syrup, brown rice syrup or a few drops of stevia)
  • 1 apple, chopped into small chunks
  • 3/4 cup pecans, roughly chopped
  • 1 tbsp coconut sugar + 1/4 cup pecans, crumbled for topping (optional)

Method:

  1. Preheat oven to 160°C.
  2. Combine almond meal, cinnamon and baking powder in a large bowl.
  3. Whisk the eggs in a separate bowl and add melted coconut oil and honey.
  4. Add the wet mixture to the dry ingredients and fold to combine.
  5. Fold in the chopped apple and 1/2 cup pecans.
  6. Divide into small paper-lined muffin tins.
  7. Top with remaining pecans and a sprinkle of coconut sugar (optional).
  8. Bake for 35-40 minutes until golden and cooked through.

Notes:

  • If browning too quickly, cover with foil and continue to bake until cooked through.
  • Walnuts or hazelnuts would also be lovely in this recipe.
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