Two things about paleo baked good recipe testing: it’s expensive and a lot of the recipes are gross. Blanched almond flour is an investment, I am willing to invest if the end result is eating, I am not willing to invest in feeding the rampant raccoon population of Toronto via my garbage bin.
Searching food blogs and paleo sites is tricky – people take nice photos, they fool you into thinking their creations taste good and then one bite – bam! nasty almond flour baking soda dry mouth. Oh dear god.
To say I was dubious while making these apple cinnamon muffins is an understatement. At all stages I totally expected a huge faileo. After letting them barely cool, I gingerly took a bite and it was…shockingly edible. Very good, even – I had two. Let’s call these Very Good for Healthy (VGFH). VGFH is all I’m looking for these days, I don’t need a Very Good for Heart Attack muffin, I need something wholesome and edible. These fit the bill. Make them and let me know if they fit your VGFH standards…
apple, date & cinnamon muffins
barely adapted from paleomg
1 granny smith apple, peeled, cored & diced
4 medjool dates, seed removed and diced
1 cup blanched almond flour
3 tablespoons coconut flour
1/4 cup coconut oil + 1 tsp, melted
2 tablespoons raw honey
1 tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking soda
pinch of salt
Preheat oven to 350F. Grease muffin tin or use paper liners, recipe should yield about 10 muffins.
Combine almond flour, coconut flour, cinnamon, nutmeg, baking soda and salt in a large bowl. Add eggs, oil, honey, apple and dates. Mix well and spoon into muffin tin. Bake for about 20 – 25 minutes – making sure to check at 20 minute mark. Remove from muffin tins once slightly cool.
Enjoy on their own or with nut/apple butter.
Note: these are best eaten when warm. Next day: a bit dry & mealy, my husband was not impressed but I was happy to eat a muffin with my coffee. Toddler was lukewarm on them. Will experiment further!