Dutch Apple Muffin
Who knew a simple muffin recipe can deliver so much flavor? Made with almond flour, it helps keep the muffins moist and flavorful. In fact, this dish has a bit of a custard consistency. The apples are coated in a delicious cinnamon and honey mixture that is brought out by the maple syrup and coconut flour in the muffin. You’re going to love this!
- 6 Eggs
- 1 cup Almond milk
- 3 tbsp Coconut oil (liquid)
- 2 tsp Vanilla extract
- 2 tsp Dark maple syrup
- 1/4 cup Almond flour
- 1/2 tsp Baking soda
- 1/4 tsp Ground nutmeg
- For the apples
- 2 Apples (cored and diced)
- 2 tbsp Unrefined coconut oil
- 3 tbsp Honey
- 1 tsp Cinnamon 1/2
- 1/2 tsp Ground nutmeg
- 1/2 Lemon (juice only)
- Additional coconut oil (for greasing ramekins)
- Chopped pecans (garnish)
- Preheat the oven to 425 degrees F.
- Whisk together the eggs, almond milk, liquid coconut oil, vanilla extract, and maple syrup.
- In a separate bowl, mix the almond flour, ground nutmeg, and baking soda.
- Mix together the wet and dry ingredients and set aside.
- In a small sauce pan, over medium heat, add the unrefined coconut oil.
- Add the honey and mix in the apples, cinnamon, ground nutmeg, and lemon juice.
- Stir to coat the apples and then turn off the heat.
- Use ceramic oven-proof ramekins or paper muffin cups. If using ramekins, use coconut oil to grease the inside of each.
- Divide the apples evenly into each cup.
- Pour the batter over the apples in each cup.
- If using ramekins place them on a baking sheet and then put in the oven for 20 minutes. Turn the heat down to 375 and cook for an additional 20 minutes.
- Garnish with chopped pecans. Serve hot.
- Declan Mitchell