Who knew a simple muffin recipe can deliver so much flavor? Made with almond flour, it helps keep the muffins moist and flavorful. In fact, this dish has a bit of a custard consistency. The apples are coated in a delicious cinnamon and honey mixture that is brought out by the maple syrup and coconut flour in the muffin. You’re gonna love this!
Dutch Apple Muffin
- 6 Eggs
- 1 cup Almond milk
- 3 tbsp Coconut oil (liquid)
- 2 tsp Vanilla extract
- 2 tsp Dark maple syrup
- 1/4 cup Almond flour
- 1/2 tsp Baking soda
- 1/4 tsp Ground nutmeg
For the apples
- 2 Apples (cored and diced)
- 2 tbsp Unrefined coconut oil
- 3 tbsp Honey
- 1 tsp Cinnamon 1/2
- 1/2 tsp Ground nutmeg
- 1/2 Lemon (juice only)
- Additional coconut oil (for greasing ramekins)
- Chopped pecans (garnish)
Preheat the oven to 425 degrees F.
Whisk together the eggs, almond milk, liquid coconut oil, vanilla extract, and maple syrup.
In a separate bowl, mix the almond flour, ground nutmeg, and baking soda.
Mix together the wet and dry ingredients and set aside.
In a small sauce pan, over medium heat, add the unrefined coconut oil.
Add the honey and mix in the apples, cinnamon, ground nutmeg, and lemon juice.
Stir to coat the apples and then turn off the heat.
Use ceramic oven-proof ramekins or paper muffin cups. If using ramekins, use coconut oil to grease the inside of each.
Divide the apples evenly into each cup.
Pour the batter over the apples in each cup.
If using ramekins place them on a baking sheet and then put in the oven for 20 minutes. Turn the heat down to 375 and cook for an additional 20 minutes.
Garnish with chopped pecans. Serve hot.
Download Your FREE Paleo Starter Kit Today!
- 3-Day Paleo Diet Meal Plan
- Comprehensive Paleo Diet Shopping List
- 5 of Our Favorite Paleo Diet Recipes