These grain-free muffins make a great light breakfast or satisfying snack to grab when you’re short on time and they’re an awesome option for kids.
A combination of almond butter and almond flour makes the base of these muffins and provides fiber, protein, healthy fats, and antioxidant vitamin E.
The sweetness in this recipe comes from apples, which pair perfectly with the warm flavors of vanilla, cinnamon, and nutmeg. Apples also provide pectin which acts as a prebiotic to feed your good gut microbes, and they offer polyphenols like catechins and quercetin to boost overall health and longevity.
I hope you enjoy them!
Wishing you health and happiness,
Mark Hyman, MD
Ingredients:
Wet Ingredients
- 3 large eggs, room temperature (pasture-raised if possible)
- ¼ cup nut butter (I used almond butter)
- ½ teaspoon vanilla extrac
- 2 apples, coarsely grated with peel (Honeycrisp or Granny Smith work well)
- 1 apple, diced into ½-inch cubes with peel
Dry Ingredients
- 2 ½ cups blanched fine almond flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon Himalayan salt
Topping
- ¼ cup raw pecans
Method:
1. Preheat the oven to 350°F and line a muffin tin with cupcake papers or use a sturdy silicone muffin form. Add the eggs, almond butter, and vanilla extract to a bowl and whisk to combine.
2. Add both the chopped and grated apples to the egg mixture, stir to combine.
3. Mix all the dry ingredients in a separate bowl. Stir to disperse evenly. Pour the dry ingredients into the wet ingredients and stir just until combined. The batter will seem fairly dry and a little lumpy. Avoid over-mixing the batter.
4. Divide the batter evenly amongst 12 muffin cups, then top with the pecans by lightly crushing them in your hands before sprinkling over the muffin batter.
5. Bake for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Enjoy warm or store in an airtight container for up to 4 days at room temperature.