Sunday, December 10, 2017

Grain-free apple cinnamon muffins with pecans {paleo, gluten free, dairy free}

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Disclosure: This is NOT a sponsored post and I didn't get anything for free. I paid for the product mentioned below with my own hard-earned money and am mentioning it because I really like it and love supporting my fellow food entrepreneurs.

I love to bake. Because I now follow a low-carb diet to control my type 2 diabetes, I mostly bake for other people. But my family has gotten so used to keto, sugar-free, low carb meals that they actually prefer baked goods made without grains and with much less sugar. These Paleo Apple Cinnamon Muffins are full of shredded apples and nuts and contain a little bit of coconut sugar, so they're perfect for those of us who prefer less sugar in our lives.

Recently I discovered Birch Benders Paleo Pancake & Waffle Mix, which I adore. The primary ingredients are cassava starch, coconut flour and almond flour. It's not completely low carb, but it's much lower than similar baking mixes made with wheat. This mix makes an excellent base for muffins. I've also used it for savory pancakes and savory waffles.

Because of my diabetes, these Paleo Apple Cinnamon Muffins are a "once in a while" treat in my own diet. But I'm happy to feed them to my family anytime!

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Paleo Apple Cinnamon Muffins
Healthy grain-free muffins that aren't too sweet. Paleo, gluten free, dairy free, low in sugar.
  • 1 large or 2 medium apples, peeled
  • 2 eggs
  • 1/3 cup avocado oil
  • 1/3 cup coconut sugar
  • 1/4 cup unsweetened almond milk
  • 1/2 teaspoon ground cinnamon
  • 1 1/4 cups Birch Benders Paleo Pancake & Waffle Mix
  • 1/2 cup chopped pecans
  • 12 whole pecans, for decoration
Heat the oven to 375 degrees. Spray a 12-cup muffin tin with nonstick baking spray.Using a hand-held cheese grater, shred the apple into a medium-sized mixing bowl. Add the eggs, oil, coconut sugar, almond milk and cinnamon. Whisk together until well combined.Add the Birch Benders Paleo Pancake & Waffle mix and chopped pecans. With a large spoon, mix gently until all ingredients are combined. Let the batter stand about 5 minutes.Scoop the batter into the muffin tin, dividing evenly among the 12 muffin cups. Lay one whole pecan on top of each muffin.Bake 20 minutes, or until the edges are brown and the muffins are cooked through. Let cool in the muffin tin 3 minutes, then use an offset spatula or knife to remove the muffins to a rack for cooling. Eat and enjoy.
Prep time: Cook time: Total time: Yield: 12 muffins


Sippity Sup said...

So much delicious here. Thanks GREG

Sippity Sup said...

Aren't too sweet is my kinda sweet. GREG

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