Apple Cinnamon Nut Muffins (Grain-free, Dairy-free, Egg-free)

Have you ever had a best friend be right there with you as you struggled through a really hard time? That’s what these Apple Cinnamon Nut Muffins were for me on my quest to eliminate gluten, dairy, soy, sugar, and eggs from my diet! These muffins came with me everywhere I went, ensuring I’d always have a healthy choice at my disposal! I literally don’t think I could have gotten through the transition without them!

Once I discovered I could make a huge batch, throw them in the freezer, and pull one out any time I needed it, the terror of fearing there would be nothing to easily grab when hunger hit vanished!

The early days of making huge changes to the way one eats can feel pretty unsettling and depriving! So many things that have been your go-to’s now become your no-no’s!!! (Good-bye bagels with melted cheese!!!)

For the transition to healthy eating to be successful, I not only had to eliminate problematic foods, but find new yummy foods to add to my repertoire that I was excited to eat! These Apple Cinnamon Nut Muffins definitely fit the bill! (As does yuca!!!)

What we eat is largely a habit. It’s important to put forth some real effort at first to create a new eating repertoire. Once you do, you can relax again, as these new foods become your new normal. This is key for healthy eating to become a permanent part of one’s lifestyle, and not just a short-term “diet”.

I began my journey toward taking back my health with numerous lifestyle changes, including a huge evolution of my diet, almost 8 years ago. These muffins, in a few flavor variations, have been by my side the whole time, and are still a valued staple for myself and my family.  (No, I don’t ALWAYS eat yuca! But I do eat it a lot!!!)

While my blog is typically dedicated to recipes containing yuca / cassava root and cassava flour, as these are my newest besties keeping me happy and fulfilled these days, I felt compelled to share this recipe! It’s just too good, and too important for healthy eaters to have on hand! I’ve shared it with family members, friends, and patients through the years and everyone agrees they’re AWESOME!!!

Let’s Make Apple Cinnamon Nut Muffins!!! 

Makes 9 muffins

*See bottom of post for full printable recipe*

Click on any non-perishable ingredient below to purchase it online!

Ingredients:

-2 1/4 cups almond flour (I use Bob’s Red Mill Super Fine Almond Flour)

-2 heaping tablespoons organic flaxseed meal (I use Spectrum Essentials Organic Ground Flaxseed)

-1 tablespoon organic chia seeds (I use Trader Joe’s Organic Chia Seeds)

-1/4 cup organic coconut oil – melted (I use Nutiva Organic Coconut oil)

-1/4 cup unsweetened almond milk

-1 teaspoon vanilla (I use Simply Organic Pure Vanilla Extract)

-1 teaspoon cinnamon or pumpkin pie spice (I use Primal Palate Organic Spices.)

-1/2 teaspoon pink Himalayan salt  (because of its high mineral content)

-1 teaspoon baking powder

-1/2 teaspoon baking soda

-1 peeled, grated organic apple (a ripe banana can also be used instead)

-1/4 cup sweetener (For family I use organic maple syrup. For myself I use Lakanto Monk fruit sweetener for zero calorie option that won’t have any impact on blood sugar.)

-1 to 1 1/2 cup nuts of choice (I typically use a combination of chopped pecans, pumpkin seeds, and walnuts from Trader Joe’s)

-9 muffin cups

-muffin tin

Lakanto MonkFruit Sweetener – Classic

Instructions:

-Preheat oven to 350 degrees

-In one large bowl combine the dry ingredients including almond flour, flaxseed meal, chia seeds, cinnamon or pumpkin pie spice, salt, baking powder, baking soda, and monk fruit sweetener (if using this sweetener option.) Blend well.

-In a second bowl, blend wet ingredients including melted coconut oil, vanilla, almond milk, and maple syrup (if using this sweetener option.)

-Combine the contents of the two bowls and blend thoroughly.

-Peel and grate an organic apple.

-Add grated apple and nuts to the bowl and mix until thoroughly combined.

-Place 9 muffin cups into muffin tin

-Scoop muffin batter evenly into the muffin cups

-Top with whole pecans, if desired

-Bake for 25-30 minutes, until slightly browned on top.

-Enjoy!!!

*Since this recipe contains no eggs, feel free to eat the raw muffin batter! With or without the grated apples and added nuts it’s absolutely scrumptious!!!

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Print

Apple Cinnamon Nut Muffins (Grain-Free, Dairy-Free, Egg-Free

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Do you love muffins, but hate grains??? Then you'll be wild about these grain-free Apple Cinnamon Nut Muffins! They came with me EVERYWHERE when I first eliminated gluten, dairy, soy, sugar and chicken eggs from my diet. I feared I'd be hungry and not have anything healthy that I can readily eat! These muffins and I go way back, long before I discovered yuca! They've remained a favorite of mine, my family, and everyone I've shared it with! They're super delicious, filling, and full of healthy fats! Once you try them please comment below and let me know what you think!

Course: Breakfast, brunch, Dessert, Snack

Cuisine: American, dairy-free, egg-free, gluten-free, grain-free, Paleo, soy-free

Keyword: almond meal, apple cinnamon, brunch, gluten-free, gluten-free baking, gluten-free survival, go nuts, Grain-Free, healthy, healthy breakfast, muffin, paleo, real food, snack, unprocessed

Servings: 9 muffins

Author: Lauren from Crazy For Yuca

Ingredients

Ingredients:

• 2 1/4 cups almond flour
• 2 heaping tablespoons organic flaxseed meal
• 1 tablespoon organic chia seeds
• 1/4 cup organic coconut oil - melted
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla
• 1 teaspoon cinnamon or pumpkin pie spice
• 1/2 teaspoon pink Himalayan salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 peeled, grated organic apple (a ripe banana can also be used instead)
• 1/4 cup sweetener (For family and friends I use organic maple syrup. For myself, I use Lakanto Monk Fruit Sweetener for a zero calorie option that has no impact on blood sugar.
• -1 to 1 1/2 cup nuts of choice (I typically use a combination of chopped pecans, pumpkin seeds, and walnuts)
• -9 muffin cups
• -muffin tin

Instructions

Instructions:

1. Preheat oven to 350 degrees

2. In one large bowl combine dry ingredients including almond flour, flaxseed meal, chia seeds, cinnamon or pumpkin pie spice, salt, baking powder, baking soda, and monk fruit sweetener (if using this sweetener option.) Blend well.

3. In a second bowl, blend wet ingredients including melted coconut oil, vanilla, almond milk, and maple syrup (if using this sweetener option.)

4. Combine the contents of the two bowls and blend thoroughly.

5. Peel and grate an organic apple.

6. Add grated apple and nuts to the bowl and mix until thoroughly combined.

7. Place 9 muffin cups into muffin tin

8. Spoon muffin batter evenly into muffin cups

9. Top with whole pecans, if desired

10. Bake for 25-30 minutes, until slightly browned on top.

11. Enjoy!!!