Lightly fragrant, these vanilla-scented muffins have a hint of apple flavor, thanks to the applesauce used to bake them. Applesauce not only adds flavor but is great for adding moisture and replacing fat. Do yourself a favor: if you can make some homemade applesauce, do it. The store-bought product is adequate if it’s sugar free, but as with anything, there’s always a difference when you make it yourself. Try these with some jam or softened unsalted, grass-fed butter, or just enjoy them plain. Either way, these are simply delightful!
• 2 cups blanched almond flour
• 1 tablespoon cinnamon
• 1 teaspoon baking soda
• 2 large eggs
• 1/2 cup cold water
• 1 teaspoon pure vanilla extract
• 1/4 cup pure maple syrup
• 1/2 cup unsweetened applesauce, preferably homemade
1. Preheat oven to 350 degrees F.
2. Mix together the almond flour, cinnamon, and baking soda in a bowl, and sift to combine well.
3. In a large bowl, beat the eggs until they are frothy. Add the water, vanilla, and maple syrup, and beat until well combined. Stir in the applesauce and mix well.
4. Carefully pour the flour mixture into the wet ingredients, and stir until just combined.
5. Line a mini muffin tin with liners, or grease lightly with coconut oil, and fill each cup 2/3 full of batter. Bake for 12–14 minutes until golden brown and fragrant with the scent of cinnamon and vanilla. Allow to cool completely before removing from the pan.
6. Store any remaining muffins in an airtight container for up to 3 days.
7. Makes 1 dozen muffins.
