Baby- Grain-Free Pumpkin-Apple Muffins

By court15smith

Ingredients

• 1/2 cup pumpkin puree
• 2 large eggs, beaten
• 1/3 cup maple syrup (or honey)
• 2 Tablespoons coconut oil, melted
• 3 Tablespoons apple sauce
• 1 diced apple, leave skin on if organic
• 2 1/2 cups blanched almond flour (I use Honeyville or go to Nuts.com)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 Tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves

Details

Servings 1
Adapted from bigeatstinykitchen.com

Preparation

Step 1

Preheat oven to 350F.
Spray 12 cup muffin tin or place muffin liners within tin. Set aside.
In a large mixing bowl, combine wet ingredients (eggs, pumpkin, maple syrup, coconut oil, and applesauce). Combine until well mixed.
Add diced apple. Set aside.
In a separate bowl, combine dry ingredients (almond flour, baking soda, salt, and spices). If you do not have blanched finely ground almond flour, you may need to regrind your almond flour in a blender.
Add the dry ingredients to the wet ingredients. Mix until combined where there are no visible lumps.
The batter will be rather thick.
Spoon the batter into the prepared muffin liners or muffin tin. Fill to about 2/3 full, smoothing the tops with the bottom of a spatula or spoon.
Bake in 350F preheated oven for 25 to 30 minutes or until golden brown. (20mins for mim-muffins)
Check doneness by inserting a toothpick into the center of a muffin. It will come out clean when done. Allow to cool on a rack, if you dare. Dive in. These freeze well.