Apple and Cinnamon Muffins
My kids love apple and cinnamon muffins, especially the sugar filled ones from the local cafe. They’re my harshest critics and can spot anything that tastes remotely healthy. I’ve managed to trick them with these muffins. They haven’t figured out that they’re sugar and gluten free (and I’m not about to tell them).
1 cup almond meal
1/3 cup tapioca flour (also called arrowroot flour)
2 apples (1 grated and 1 diced)
60 g melted butter
2 tablespoons raw honey (or maple syrup)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 cup chopped nuts (optional).
Preheat oven to 160ºC.
Mix the almond meal, tapioca flour, baking powder, baking soda and cinnamon in a large bowl.
Whisk together the eggs, melted butter, grated apple, vanilla extract and honey until well combined.
Add the egg mixture to the dry mixture and stir with a metal spoon until combined.
Fold in diced apples and nuts (if using).
Spoon the mixture into patty cases.
Top with sliced apple and cinnamon.
Bake for about 20 minutes.
Makes 10 muffins.