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Apple Breakfast Muffins

Apple Breakfast Muffin #2

INGREDIENTS

2 cups  blanched almond flour

¼  cup quinoa flakes

2  tsp baking soda

½ tsp  Kosher salt

4 large eggs, lightly beaten

¼ cup  agave or raw organic cane sugar

apples, peeled, cored and coarsely grated

 

Topping:

1-1/2 cups  blanched almond flour

1 cup coarsely chopped pecans

½  cup agave or raw organic cane sugar

4 tsp  cinnamon

Apple cake gets a nutritional makeover in the form of a mouth watering, good for you breakfast muffin.

Grating the apples helps keep the muffins incredibly moist while at the same time adding fiber and an incomparable flavor.

 

 

 

 

DIRECTIONS

  1. Preheat the oven to 350°F. Line 10 to 12 muffin cups with paper liners. Set aside.
  2.  Topping: In a bowl, stir together the flour, pecans, agave and cinnamon until a paste forms.
  3.  In a large bowl, combine the almond flour, quinoa flakes, baking soda and salt. Add the eggs, agave and apples, mixing gently with a wooden spoon until just combined.
  4.  Using a medium ice cream scoop, fill the muffin cups 95% full. Using a heaping tablespoon, spoon the topping over the muffins.
  5.  Bake in the centre of the preheated oven for about 20 minutes or until tops are golden brown. Transfer pan to rack. Let cool in pan on rack for about 1 hour.

 

Yield: about 10 muffins.