Apple, Raspberry & Cinnamon Muffins
I find baking to be quite therapeutic…and I love experimenting and coming up with my own recipes. Mostly I don’t write them down…just a little bit of this and a little bit of that…but luckily I took notes while I was getting my creative juices on this time (must have been something about that Monday morning coffee…and the fact that my baby was sleeping!)
So here it is for your enjoyment…feel free to substitute other berries (I just happened to have frozen raspberries on hand) and other fruit too. I tend to whip up a batch of apple muffins when I’ve got a few apples on their way out in the fridge…but they could easily be replaced with pears or some stone fruit.
And as usual, these are gluten free, dairy free and free of refined sugar (just a little bit of maple syrup).
I’d love to hear how you go in the comments below…
Enjoy x
- 2 cups almond meal
- 3 tablespoons coconut flour
- ½ teaspoon baking powder
- 2 tablespoons cinnamon
- pinch of salt
- 3 eggs whisked
- ¼ cup of coconut oil, melted
- ½ cup coco quench coconut milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 small apples, chopped (with skin on)
- 1 cup of frozen raspberries
- Preheat oven to 160 degrees celcius (fan forced) and line a muffin tin with 12 muffin cups
- Combine the almond meal, coconut flour, baking powder, cinnamon and salt in a large bowl
- Add the eggs, coconut oil, coconut milk, maple syrup, and vanilla extract to the dry ingredients and mix well
- Finally, stir in the chopped apple and raspberries and divide batter between the 12 muffin tins
- Bake for 20-25 minutes (depending on your oven)
- Try not to eat them all at once! (They are best when still warm…)
