Paleo Muffins: Pumpkin and Apple
Cooking Steps
1. Preheat oven to 350 degrees.
2. Whisk together almond flour, coconut flour, flax seed meal, cinnamon, nutmeg, cloves, allspice, baking soda, and salt.
3. In a separate bowl, whisk together eggs, vanilla, coconut milk, coconut oil, maple syrup, and apple cider vinegar.
4. Slowly whisk the flour mixture in with the egg mixture.
5. Stir in pumpkin purée and chopped apple.
6. Pour the batter into lined muffin cups.
7. Bake for 30-35 minutes, or until a knife inserted into the center of a muffin comes out clean.
* ACV = apple cider vinegar
Serves 5
30 mins
This is a Non-Dairy Recipe
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 2 tablespoons flax seed meal
- 1 1/2 teaspoons cinnamon AND 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice AND a pinch cloves
- 1 teaspoon baking soda AND 1/2 teaspoon salt
- 3 eggs AND 1/3 cup maple syrup
- 1 teaspoon ACV & 2 tablespoons coconut milk
- 1 teaspoon vanilla AND 1/4 cup coconut oil
- 1/2 cup pumpkin purée AND 1 cup peeled, cored, and chopped apple, preferably organic Granny Smith
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3 Responses to “Paleo Muffins: Pumpkin and Apple”
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I used hazelnut meal instead of almond, and one cup pumpkin, no apples. They are scrumptious !
[...] (I like to have popcorn but corn is not allowed on this diet). So, I decided to have a homemade pumpkin and apple muffin with pistachio nuts (normally they should be unsalted but I have to finish these off) and an [...]
One of our customers Jessica suggested this site to us and she used Pura Veda instead of the flax seed meal. Can’t wait to give it a go. Nice work guys!
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