Hey……YOU GUYS. Do yourself a favor and skip to the bottom of the page RIGHT THIS SECOND and make you some muffins. I can wait.
Done? Good. Oh, why you’re oh-so-welcome. Yes, they’re amazing, I know.
My interest is usually piqued when I see an muffin named after a pie. I mean, how do you DO that without making a mini pie? Or just a muffin with fruit in it? Fun fact: these muffins taste like apple pie with all the softness and moist crumbliness of a muffin. The secret is to keep your apple chunks juuuuuuuust the right size. Not so tiny that you’re just making an apple muffin but not so huge that they don’t cook through. I actually sliced mine on a mandolin (on the 1/8 inch setting) and then gave ‘em a rough chop after that so that they looked like shards of glass. That’s a horrible metaphor…but really, think shards of glass.
The result is a warm, soft muffin with ooey-gooey pockets of that apple-cinnamon goop that makes actual apple pies so awesome. But without the effort of making an actual pie. How efficient of me
- ½ c Coconut Flour
- ½ t Salt
- ½ t Baking Soda
- ½ t Baking Powder
- 5 Eggs
- 2 Egg Whites
- 1 Large Mashed Banana
- ½ c Almond Butter (or Coconut Manna for nut-free)
- 1 t Vanilla
- 1½ t Cinnamon
- 3 T Honey (optional…omit for 21DSD)
- 1 Apple, any color, roughly chopped
- Combine all ingredients except the apple in a large mixing bowl and stir to combine.
- Beat on High with an electric mixer for 3 minutes, until nice and fluffy.
- Fold in the apples.
- Spoon into prepared muffin tins.
- Bake at 350 degrees for 20 minutes. They may still be a little gooey because of the apple, but that’s what we want! Cool completely before removing from muffin pan.
- Makes 12 muffins.