Prep Time: 15 minutes | Cooking Time: 35 minutes | Yield: 1 dozen muffins
This is another recipe from my Practical Paleo Cookbook that I've been wanting to try for a while now and it did not disappoint.
I thought because they were "egg" muffins, I could only have them for breakfast, but I think the coconut flour makes them fluffy enough to be a great after dinner dessert too! I can't wait for you guys to try it.
Eggs are a great source of high quality protein, B vitamins, selenium, vitamin D, zinc, iron, and copper. Zinc is an essential mineral for the immune system and copper can help regulate heart rhythm, improve wound healing, increase red blood cell formation, and reduce bad cholesterol.
Cinnamon has high anti-inflammatory and anti-oxidant properties. Cinnamon also helps fight against cognitive decline and protects brain function. It can even protect our dental health and freshen our breath naturally!
Apples are rich in anti-oxidants, flavonoids, and dietary fiber. They may help reduce the risk of cancer, hypertension, diabetes, and heart disease.
3 organic green apples
3 tbsp filtered warm water
2 tsp cinnamon
9 organic, cage-free eggs
3 tbsp coconut milk
1.5 tbsp butter, (use ghee or coconut oil for dairy free)
1 tbsp pure maple syrup
1.5 tbsp coconut flour
1/4 tsp baking soda
Pinch of sea salt
Preheat your oven to 350 degrees F.
Line a muffin tin with 12 parchment paper liners (these won't stick to the muffins!)
Sauté the apples, water and 1.5 tsp of the cinnamon until it is the consistency of chunky apple sauce. Then set aside to cool.
Mix together the eggs, coconut milk, melted butter (or ghee or coconut oil), maple syrup, coconut flour, remaining 1/2 tsp of cinnamon, baking soda and salt in a mixing bowl.
Add in the cooled apples to the batter.
Finally, put 1/4 cup of the batter into each lined muffin cup and bake for 35 minutes or until cooked through. Enjoy!