I made this recipe for the first time this afternoon and LOVED it. I’m a huge fan of muffins, but I try not to eat them because they’re usually loaded with sugar and refined carbohydrates. The beauty of this recipe is that the muffins are made with whole grain or nut flour and you have complete control over the sweetness. These muffins are great for a healthy breakfast on the go or to satisfy your sweet tooth.
When I went to the grocery store to buy all of the ingredients, I found that the almond flour was WAY more money than I wanted to spend. So, instead of paying 10 dollars for a minuscule bag of almond flour, I opted to substitute the almond flour for one cup of whole wheat flour and one cup of whole spelt flour (much cheaper). Google wasn’t much help either when it came to substitutions, although what I did find was that coconut flour may be close to an equivalent substitute for those who are gluten free. I would do some research before trying anything though! I’m not the best when it comes to the science of baking, so I knew I was taking a risk with the substitution of the almond flour. Whole grain flour tends to make baked goods drier, so I added a splash of water when mixing everything and baked them for 14 minutes instead of 20, and they were perfect for me.
In the future, I definitely want to try the almond flour, perhaps when I have time to search for it at a cheaper price (or make my own)! These muffins were still delicious though, and a great way to keep energized throughout the day.
I suggest using a food processor instead of a blender. It’s easier to work with and is better at finely chopping food. Also, Vegans, or those who would prefer not to use butter, can use two to three tablespoons of coconut oil instead.
Recipe adapted from Refinery 29
2 cups almond flour (almond meal) (Or 1 cup of whole wheat flour, 1 cup of whole spelt flour, or another substitute of choice)
2 tablespoons melted grass-fed butter
2 tablespoons – 1/4 cup honey
2 teaspoons ground cinnamon
1-2 apples, cored and chopped in blender (or food processor)
1 teaspoon baking soda
pinch of salt
Preheat oven to 325 degrees, then core an apple. Blend/food process apple(s) until finely chopped, but not pureed. Mix all ingredients together in a bowl, then fill muffin cups until 3/4 full. Bake for 20 minutes*. Makes around 10 muffins, depending on size.
*Bake for 12-15 minutes if using whole grain flour substitutes*