By The Way, I forgot to post yesterday that I lost one more pound yesterday. Ah well it least it went down. My body is probably just adjusting after such a big beginning.
My favorite yet. I'm not usually a big apple person-just a take it or leave it- but I am missing my usual cinnamon sweet roll for breakfast so I tried these cinnamon apple muffins to fill that void. I wanted something already cooked I just nuke for breakfast. I had one muffin and froze the rest for the rest of the week. Sunday's are now my " bake something or try something new days. Keeping my hands busy on game day. As usual I substituted Honey and safflower oil in. ( I have ordered the grapeseed oil.) I cooked it for 30 minutes and burned the bottoms- I'm beginning to think my oven is running hot these days. Just start checking around 27 minutes.
P.S. 10/22/15 : I no longer use a microwave for health reason so I reheat my muffins in the oven at 350F for around 5 min. Even better this way.
Makes 10 muffins.
2 cups blanched almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup arrowroot powder
1 teaspoon ground cinnamon
1/4 cup grapeseed oil ( I used safflower) P.S. 10/22/15 I now use any high point cooking oil such as almond, coconut or walnut.
1/2 cup agave nectar ( I used honey) P.S 10/22/15: Agave nectar turns into high fructose syrup-not healthy for you.
1 large egg
1 tablespoon vanilla extract
2 medium apples, peeled, cored and diced into 1/4 inch cubes
Preheat oven to 350. Line 10 muffin cups with paper liners ( I used a cupcake pan )
In a large bowl, combine the almond four, salt, baking soda, arrowroot powder, and cinnamon. In a medium bowl, whisk together the grapeseed oil, honey (agave), egg, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combind. ( Do Not use mixer) then fold in the apples. Spoon the batter into papered muffin cups.
Bake for 30 to 35 minutes ( I'd check at 27 minutes) until muffin tops are golden brown and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 30 minutes, then serve.
I recommend this site's article " 12 tips for baking gluten free muffins and quick breads." I found it after I made the muffins but will follow next time. I'll let you know if it makes a difference.
I'll let you know how they taste reheated. Enjoy!
10/2/14 I have reheated these frozen muffins several times now and they are still good. Best fresh, but good reheated microwave 30 seconds.
10/24/14 Yes it does make a difference-lower the heat to 325 if using honey.