Friday, April 29, 2016

Paleo Apple Muffins

Breakfast is honestly the hardest meal for me. Not only am I tired and juggling a newly awoken baby, I am usually starving from breastfeeding throughout the night. I don't want to eat bacon and eggs every morning either, and all my favorite morning foods either my son is allergic to or it's not paleo. (avocado, pancakes, biscuits...need I go on?)

I've started making muffins, usually on Sunday night to last me through the week. They are quick, easy and help me not stare hopelessly in the fridge, my stomach growling. A few weeks ago I found this recipe, and below is how I modified it.

  • 2 cups lightly packed almond flour
  • .5 teaspoons baking soda
  • A dash of salt 
  • 1 teaspoon cinnamon
  • 1 teaspoon all spice 
  • 2 small apples, pealed and grated 
  • 1 tablespoon lemon juice 
  • 2 eggs
  • 2 heaping tablespoons cashew butter (mine was not raw)
  • 1/4 cup honey 
  • 1 tablespoon olive oil
Preheat your oven to 350 degrees Fahrenheit. Grate your apples and drizzle the lemon juice over them, set aside. Combine dry ingredients in another bowl and stir them. Add thc rest of your wet ingredients to the apple lemon bowl and stir. Then add the wet to the dry. Or you can do it like I normally do and just beat it all together in one big bowl. Doing it the first way does make it more flavorful for some odd reason, through. 

Bake in muffin pan with cupcake liners for 20-25 minutes at 350 degrees Fahrenheit. Makes 12 small muffins.