15 September 2020

Apple Cinnamon Muffins | SCD, Gluten-Free, Paleo

As the days become cooler, we are slowly transitioning into autumn, and with this new season comes a plethora of seasonal fruits and vegetables. I enjoy cooking with apples all year long, but I especially love to incorporate them into cuisine when they are in their prime season. Nothing beats a crisp, Ohio apple. 

Now that my oldest is a freshman in hight school, our schedule for the morning leaves little time for breakfast. We all know how important this first meal of the day is, so that's why we prep the night before so breakfast can be made in minutes, but yet it is packed with nutrients. These Apple Cinnamon Muffins are easy to whip up and can easily be paired with a smoothie or scrambled eggs for a complete meal. 

Apples are rich in fiber, vitamins, and minerals, all of which benefit health. They also provide an array of antioxidantsConsuming antioxidant-rich foods may help prevent the oxidative stress that causes cell damage and may lead to the development of certain cancers. Apples are a good source of antioxidants.

SCD, Paleo, Gluten-Free, Refined Sugar-Free, 
yield: 10 muffins

1 cup apples, peeled and chopped

1/3 cup coconut flour, sifted

¼ tsp salt

¼ tsp baking soda

1 tsp cinnamon

4 eggs

1 tsp vanilla

¼ cup honey

¼ cup almond milk

¼ cup butter, melted


Optional Crumble

4 Tbs almond flour

2 Tbs chopped pecans

1 Tbs honey

1 Tbs butter, cut into small pieces



1.     Preheat oven to 350 degrees. 

2.     Combine the dry ingredients and mix well.

3.     Mix wet ingredients together in a separate bowl, add to the dry and blend well with a whisk or standing mixer. The batter will thicken as you stir. 

4.     Fold in the apples.

5.     Make the crumble topping if desired. Combine the ingredients and mix with the back of a fork until a crumble texture. 

6.     Fill ten paper-lined muffin tins or a silicone muffin pan about two thirds full with batter.

7.     Sprinkle about 2 teaspoons of crumb topping onto the muffins. Bake for about 15 minutes, or just until a tester or toothpick comes out clean once inserted into the middle of the muffin.

8.     Cool for 15 minutes before removing from the pan and enjoy! Store in an airtight container in the refrigerator for up to five days. 

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