Rich eats “lectin free” but its awfully close to paleo so I often will search for paleo recipes. This came up on Pinterest but it was all out of wack and only made 8 muffins (8 muffins!). If I’m going to be grating apples I want to get my effort’s worth and have extra baked goods to freeze.
The recipe needed major tweaking but the idea was one I know wanted to keep (if it was good) so I recorded as I worked. The end result was honestly even better than I was hoping for and I had the pleasure of watching rich inhale five muffins in about four minutes.
Thing is, even though I CAN eat wheat, the ingredients in these and in many of the baked goods I make for Rich are just so nutrient rich that I’ve stopped saying, “no, those are Dad’s muffins, you can’t have one” and the kids and I get in on the healthy action. They loved these – especially with some Kerry Gold melted into them whilst warm.
Apple Cinnamon Walnut Muffins – GF, Lectin free and Paleo
Makes 21 muffins
2 1/2 c. almond flour
1/4 c. coconut flour
1 tsp. baking soda
1/2 tsp. kosher salt
1 tbsp. cinnamon
1/2 tsp. nutmeg
4 large eggs
2/3 c. avocado oil
2/3 c. maple syrup
1 tsp. vanilla extract
2 c. grated skinned apple
1 c. toasted walnuts, finely chopped
- Preheat oven to 350 degrees and line a muffin tin with paper liners.
- In large bowl whisk almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg until combined.
- In a smaller bowl whisk eggs, oil, maple syrup, and vanilla.
- Flour wet ingredients into dry ingredients.
- Add apple and walnuts and fold to combine.
- Portion into muffin tin and bake for 23 minutes or until set. Let cool on cooling rack until room temperature and store in the fridge in Tupperware.