The last batch of muffins I made literally lasted two days in my household. My husband ate 8+, I had one and one of our neighbors had one. Uneven distribution? Yep, I think so! 😉 It’s crazy how fast those little guys can go…and today, there was only one obvious solution to this problem. I had to bake more muffins! I love what a great treat those make (they’re filling, nutritious and VERY delicious), love how my house smells while baking them and love the wonderful family moments we get to have when those are around. Mmm, gotta love them muffins!
Today I was feeling like baking fall-flavored muffins, something along the lines of fresh apples, cinnamon spice and sweet raisins. Doesn’t that just yell fall? I know pumpkin is a fall staple, but a little variety is always nice!
Bake these little Paleo Apple Raisin Muffins and let your taste buds rejoice!
- 1 ½ cups almond flour
- 3 tablespoons coconut flour
- 1 tablespoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 apple, grated (I grated the apple with its skin)
- 3 eggs (including yolks)
- 3 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
- 2 tablespoons unsweetened almond milk
- 1 teaspoon vanilla extract
- ¼ cup raisins
- Preheat oven to 350 degrees.
- Place muffin liners in muffin pan and set aside.
- In one mixing bowl add dry ingredients and mix them together (almond flour, coconut flour, cinnamon, baking soda and sea salt).
- In your other mixing bowl add wet ingredients and mix them together (eggs, coconut oil, grated apple, maple syrup, almond milk and vanilla extract).
- Add wet ingredients to dry ingredients. Mix these together well.
- Fold in raisins.
- Using a tablespoon (or an ice cream scoop – like I did) distribute your mixture evenly on the 10 muffin liners.
- Bake for 30 minutes.
- Remove muffins from oven and let cool before eating. Enjoy!
- Muffin pan
- Muffin liners (x10)
- Mixing bowl (x2)
- Measuring cups
- Measuring spoons