Paleo Apple and Walnut Muffin
Apple and Walnut
Sometimes two ingredients work so well together that I can’t stop pairing them together. This time I’m obsessing over apples and walnuts. Beginning of the week I already published a honey roasted brussels sprouts. And you guessed it, it also had apples and walnuts.
Today I’m working on something to satisfy that sweet tooth. Apple and walnut muffin. They are quite addictive and I had to stop myself from going in for more. And the smell that fills up the space when you are mixing the apples and walnuts on the stove with ghee and coconut sugar is just divine. While autumn has slightly less options than summer and spring in vegetables and fruits, I’m ready to have some fun with them.
Okay this will be a classic do as I say and not as I do. I’ve mentioned before that I’m not a big fan of muffin liners. Simply because half of your muffin will get stuck on those liners. I literally clean them out with my teeth. This is just not okay. But for today I thought the picture would like nicer with some muffin liners for added color. I got my picture, but stuck with licking muffin liners to not let half of my muffins go to waste. My one tip for making these muffins, under no circumstance are you to use muffin liners.
Cinnamon and nutmeg are my go-to’s to get that autumn flavor. I consider them a good base to start with. And from there I built it up. Other elements that you can add are cloves and allspice. In general, these are the spices that make-up pumpkin spice. So, instead of buying an expensive jar of pumpkin spice, I play around with cinnamon, nutmeg, cloves and allspice. You can also consider adding ginger for a little zing. And each recipe will feel like autumn but still distinctly different.
Apple Walnut Muffins
- 2 apples
- 2 tbsp ghee
- ½ cup chopped walnuts
- ⅓ cup coconut sugar
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1 tsp lemon juice
- 2 cup almond flour
- ½ cup tapioca flour
- 1 tsp baking soda
- ¼ tsp salt
- 1/3 cup honey
- 2 tbsp coconut oil melted
- 2 large eggs
- 1 cup almond milk or coconut milk
- 1 tsp vanilla
- Preheat oven to 170°C.
- Peel and deseed the apples. Dice the apples as small as possible.
- Place all the filling ingredients in a pan and stir till ghee and sugar has dissolved. About 5 minutes and set aside.
- Mix all dry ingredients in a bowl and mix.
- Whisk all wet ingredients together.
- Pour wet ingredients over dry ingredients and mix well.
- Mix half of the filling into the batter
- Prep muffin tin with liners or spray with coconut oil.
- Fill the muffin cups ¾ of the way.
- Divide remaining filling mixture to the top.
- Place in the oven for 20 minutes and voila!