This is absolutely my favorite time of the year! Although I prefer more seasonal temperatures. The colors, the crunch of leaves under your feet, sweaters, baking and Fall flavors. Personally, I am not a huge fan of pumpkin, but I know that many of you do. So I started with a recipe for Paleo Pumpkin Snickerdoodles. They are definitely tasty, but not immensely “pumpkiny”. I made it a second time with more pumpkin to pump up the flavor. I am including the recipe for you to try for yourself. I upped the pumpkin to 4 tablespoons and baked them a little longer to get the snickerdoodle texture. You will have leftover pumpkin puree. Look for some other recipes to use it up, like in smoothies and pancakes. Tip: I only used 2 tablespoons cinnamon and 1 teaspoon for the rolling. Also, if you use a cookie scoop, drop the batter in the bowl with the cinnamon/sugar and spin the bowl. It will make the dough round. You don’t actually need to roll them by hand.
At the time I was trying the cookie recipe for you guys, I decided to try a Paleo Apple Maple Muffin recipe for me. I love all things baked apple. Those recipes take me to my happy place. 🙂 And this recipe is a total winner!! So that recipe is now the focus. I didn’t need to adjust anything for this recipe. I think you will love it too!!
Paleo Apple Muffins (grain-free, gluten-free, dairy-free)
- Cook Time:
- Ready in:
- Yield: 8 muffins (I got 10)
- 1 1/4 cups (125 grams) blanched almond flour
- 2 1/2 tablespoons (20 grams) coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs (50 grams each, out of shell), room temperature
- 5 tablespoons (70 grams) refined coconut oil, melted (if you use unrefined coconut oil there may be some coconut taste to the muffins)
- 1/3 cup (106 grams) pure Canadian maple syrup
- 2 teaspoons vanilla extract
- 1/2 cup (90 grams) coarsely grated Granny Smith apples
- 1 1/4 cups (155 grams) Granny Smith apple chunks (about 1/4″)
- Preheat the oven to 350°F (175°C). Line a muffin pan with 8 muffin liners.
- In a medium bowl, mix together the dry ingredients (almond flour through nutmeg). Set this aside.
- In a large bowl, mix together the eggs, oil, pure Canadian maple syrup, and vanilla.
- Add the dry mix to the wet and mix just until combined.
- Gently fold in the grated apples and then the chopped apples.
- Divide the batter evenly among the liners, filling them almost full, and bake for 23-25 minutes or until a toothpick inserted in the middle comes out clean.
- Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely.
- Store in an air-tight container at room temperature for 1 day or refrigerate for up to 4.
8 servings: 279 calories p- 6g/c- 23g/ f- 19 g
- 2 cups almond flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ tsp pumpkin pie spice
- 3 tbsp coconut oil (melted)
- 3 tbsp pumpkin puree
- ¼ cup maple syrup
- 2 tsp vanilla extract
- ¼ cup cinnamon
- 1 tbsp coconut/palm sugar
- In a large bowl, mix together almond flour, baking powder, salt, and pumpkin spice powder.
- In a separate small bowl, whisk together coconut oil, pumpkin puree, syrup, vanilla extract.
- Add the wet ingredients to dry. Mix together until wet, and sticky. Refrigerate for about 10 minutes (this allows the dough to get a little more sticky and firm).
- In a small ball, mix cinnamon and coconut sugar.
- Form dough balls that are about 1.5 inches in diameter, roll dough into cinnamon mixture. Place on a cookie sheet. Using a jar or glass, flatten cookies to about ½ inch thick.
- Bake cookies for 10-12 minutes (depending on oven and thickness of cookies). Cookies should feel firm on the top, but may be soft in the middle. They will continue to get firmer once out of the oven.
- Cool completely on the cookie sheet.
Actually as the recipe is written: 71 calories per cookie p- 1g/c- 7g/f- 5g