It’s been four weeks since we started our son’s sugar-free, anti-fungal diet, and it has gone so much better than I anticipated. His sugar cravings have gone down quite a bit, and it’s really helped his overall demeanor.
The biggest challenge for me, however, has been preparing snacks for outings. Snack bars, deli meats, and restaurants were off the “safe” list, so I had to find something that was easy to whip up and take on the go. For me, muffins was the answer. I have to say, we have eaten a whole lot of muffins this month.
We’ve baked blackberry muffins, blueberry muffins, mixed-berry muffins, and apple-cinnamon muffins. I tried a range of recipes, some good, some not, and eventually took the parts I liked from each and put together my own.
This recipe is hearty and satisfying with just a hint of sweetness. It makes a great breakfast with ghee or butter and offers an easy snack to pack up and go. Here’s how to make yours at home.
Begin by whisking the dry ingredients in a large mixing bowl: almond flour, coconut flour, baking soda, cinnamon, and salt.
If you prefer to use stevia in lieu of honey, substitute 2 “doonks” of stevia for each tablespoon of honey, and whisk with the dry ingredients. (The combination I like best is 2 T honey and 2 doonks of stevia.)
Add the coconut oil and honey and stir thoroughly.
Then, fold in the walnuts and combine.
Next, peel and core the apples. This apple peeler, corer, slicer machine has made our baking SO much easier and is worth every penny.
Cut the apple slices into small cubes and set aside.
In a separate bowl, whisk the eggs and mix in the diced apples. (In order to prevent the coconut oil from hardening, make sure the eggs are at room temperature by leaving them out for an hour or soaking them in warm water for 5-10 minutes.) Add the mixture to the dry ingredients and stir thoroughly.
Using a cookie scoop, drop the batter into muffin liners. I recommend parchment paper cupcake liners to prevent sticking!
Bake at 350 degrees for 22 minutes and cool for 10 minutes. Enjoy!
- 1¼ cup almond flour
- ¼ cup coconut flour
- 1 tsp cinnamon
- ½ tsp baking soda
- pinch of sea salt
- ½ cup chopped walnuts
- ¼ cup coconut oil
- 3T honey
- 3 eggs at room temperature
- 1 cup apples, peeled, cored, and diced
- Preheat the oven at 350 degrees.
- Whisk the dry ingredients in a mixing bowl: almond flour, coconut flour, cinnamon, baking soda, sea salt.
- Add the coconut oil and honey and stir with a spatula until well mixed.
- Fold in the walnuts.
- In a separate bowl, whisk the eggs, and stir in the diced apples.
- Add the apple mixture to the dry ingredients and stir until completely mixed.
- Scoop batter into parchment paper liner cups.
- Bake at 350 degrees for 20 minutes. Allow 10 minutes to cool.
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