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apple cinnamon muffins (very healthy – made with almond meal)

Andy came into the kitchen and said omgoodness what is that smell?  It smells sooo good!  I told him I was making muffins but didn’t mention the healthy part of the description.  Hot out of the oven Andy asked if he could have one – I said sure and his eyes lit up with joy and disbelief because he usually does not get to eat a muffin close to dinner.  He mmmmed and mmmmed and declared these AMAZING!  I said you know these muffins are healthy and he smiled and said, “good, I can have them for breakfast!”  I will say that he said (on his second one) that the consistency was a little soft and that they were best when hot and fresh out of the oven.  And yes, all that is true – but my thought is that if you have a kid like him – who loves muffins and loaf breads, it is awesome to have a treat that is full of protein and apples and cinnamon!  Unfortunately, Sylvie didn’t love them as much.  The consistency bothered her a bit more and Greg too – thought they were ok but not memorable.  So – well – after reading all that you can decide whether you think your family (or a member of your family) might enjoy.  Oh and btw, I did!

I kept the muffins unwrapped and out so that they wouldn’t get even softer.  You could slice and toast the next day to recreate the warm flavor.

apple cinnamon muffins (from elana amsterdam’s book The Gluten-Free Almond Flour cookbook):

2 cups blanched almond flour (almond meal)
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup arrowroot powder
1 teaspoon ground cinnamon
1/4 cup grapeseed oil
1/2 cup agave nectar
1 large egg
1 tablespoon vanilla extract
2 medium apples, peeled, cored, and diced into 1/4 inch cubes

Preheat the oven to 350 degrees.  Line muffin cups with paper liners.  Peel, core and dice apples.

In a large bowl, whisk together the almond flour, salt, baking soda, arrowroot powder and cinnamon.

In a medium bowl, stir together the oil, agave, egg, and vanilla extract.

Next, stir the wet ingredients into the dry and mix fairly well  then fold in the apples.

Bake for 30-35 m – until the muffins are golden brown on top and a toothpick comes out clean.

These are best warm outta the oven or soon after.  Remember though – they are soft,  so you might need a spoon when hot!

Enjoy-

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