Apple Cinnamon Breakfast Muffins
I am not a morning person (even less so now that I have to jump out of bed first thing in the morning to tend to Arden!) I wanted to create a recipe for a healthy, complete breakfast muffin that I could simply take out of the freezer, reheat, and break into little pieces for my son’s breakfast while I enjoy one with a cup of coffee. How great does that sound? Breakfast is served in….ONE MINUTE!
Ingredients:
3 eggs OR 3 tablespoons ground flax seed* + 1/3 cup water
1/2 cup apple cider (apple juice or milk will work too)
2/3 cup almond flour
2/3 cup tapioca starch or arrowroot starch
2/3 cup buckwheat flour, oat flour, or millet flour
1 tsp baking powder
1/2 tsp salt
3/4 cup coconut sugar
1/4 cup of melted coconut oil
1 tsp vanilla extract
2 tsp of cinnamon or your favorite apple pie spices
2 organic apples, peeled and diced
Directions:
Preheat oven to 400.
Grease a muffin tin (no need for those sprays you could simply wipe with a paper towel and some avocado or coconut oil.)
If using the flax eggs, mix 3 Tbsp ground flax seed with the 1/3 cup of water if using flax eggs. Set aside.
Combine 2/3 cup EACH of the flours in a mixing bowl.
Add 1 tsp baking powder, 1/2 tsp salt, and spices.
Add 3/4 cup coconut sugar, 1/2 cup apple cider, and flax egg mixture (or eggs) to the dry ingredients. Stir to combine.
Add the 1/4 cup of melted coconut oil and 1 tsp vanilla. Stir to combine.
Add the chopped apples.
Use a cookie scoop to scoop the batter into an oiled muffin tin. This makes about 12 muffins.
Bake at 400 for 25 minutes. Insert a toothpick and see if it comes out clean. If you aren’t familiar with baking with these flours, keep in mind they are more moist than traditional flour. I gently touch the top of a muffin to make sure it feels firm before doing the toothpick test. Let cool completely and gently use a butter knife to help remove the muffins from the pan.
To make ahead: separate with a cloth paper towel or something to prevent them from sticking to each other and freeze. To reheat, pop in the microwave for 30 seconds or in a toaster oven at 350. Enjoy!
*I buy whole flaxseeds and grind in my coffee grinder to store in a stasher bag in the refrigerator. Ground flaxseeds can go rancid quickly so if you buy them in a bag already ground, make sure to store in the fridge.
why these ingredients?
Flax seeds are loaded with healthy fats, nutrients, and fiber (1).
Buckwheat flour is a gluten free whole grain that is a great source of protein, fiber, and minerals (2).
Almond flour is a great low carb flour that is rich in healthy fat and protein (3).
Coconut sugar is low on the glycemic index and it works really well in baking!
For more easy, healthy food ideas, find me on Instagram @yourtruepeace or join the Facebook group Your True Peace
With love, Amanda