300+ Recipe Digital Cookbook
"I spent 10 years creating and testing recipes for this cookbook, it's my proudest creation!"
300+ Recipe Digital Cookbook
"I spent 10 years creating and testing 1000's of recipes for this cookbook, it's my proudest creation!"
- Mariel, Author & Founder
The last batch of muffins I made literally lasted two days in my household. My husband ate 8+, I had one and one of our neighbors had one. Uneven distribution? Yep, I think so. It’s crazy how fast those little guys can go…and today, there was only one obvious solution to this problem. I had to bake more muffins.
I love what a great treat those make (they’re filling, nutritious and very delicious), love how my house smells while baking them and love the wonderful family moments we get to have when those are around. Mmm, gotta love them muffins.
Today I was feeling like baking fall-flavored muffins, something along the lines of fresh apples, cinnamon spice and sweet raisins. Doesn’t that just yell fall? I know pumpkin is a fall staple, but a little variety is always nice. Bake these little Paleo Apple Raisin Muffins and let your taste buds rejoice.
Paleo Apple Raisin Muffins
- Total Time: 40 mins
- Yield: 10 muffins 1x
Description
Healthy and sweet, these Paleo Apple Raisin Muffins are nourishing little bundles of joy that are sure to brighten your morning.
Ingredients
- 1 1/2 cups almond flour
- 3 tbsp coconut flour
- 1 tbsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 apple, grated
- 3 eggs
- 3 tbsp melted coconut oil
- 2 tbsp maple syrup
- 2 tbsp unsweetened almond milk
- 1 tsp vanilla extract
- 1/4 cup raisins
Instructions
- Preheat oven to 350 F. Line a muffin pan with 10 muffin liners and set aside.
- Mix almond flour, coconut flour, cinnamon, baking soda and sea salt in a large bowl. Set aside.
- In a separate bowl, whisk eggs, melted coconut oil, maple syrup, almond milk and vanilla extract. Pour over bowl with dry ingredients and mix until no lumps remain. Fold in grated apple and raisins, and divide batter evenly between the 10 muffin liners and bake for 30 minutes. Let cool a bit and enjoy right away or refrigerate for later consumption for up to 1 week.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Hi can I substitute the maple syrup? I’m doing the wholelife challenge and can’t have honey or maple syrup. Thanks
You could substitute it with some raw dates. Add some per your desired sweetness. 🙂
These are delicious! I substituted cashew flour for almond and they turned out great! I’ll definitely save this recipe, thank you!
That substitution sounds amazing! YUM! Thanks for sharing, Lauren. 🙂
I’m making these for a cross fit pot luck. There’s no place that says where to add the grated apple – I’m assuming it’s with the other wet ingredients? Thanks!
Yup! Mix it in with the wet ingredients 🙂