When we first moved to Washington in September I made muffins a few times a week, I was trying to find easy things my husband could take with him to work since he has a long commute. But the real lover of the muffins is my 2 year old, the first couple of times I made them I pulled up a chair and let him help make muffins for dada. Soon he would notice when they would be sitting on the counter and would run over pointing and yelling “dada dada”, it took me a few times but I quickly learned that he was calling the muffin’s “dada’s” (and we still call them that). So now Caleb is over the muffins but the toddler still loves them so I was on the hunt for a healthier option so he isn’t eating sugar for breakfast everyday. Took me a few times to get this recipe right but finally found came up with a winner! Bonus you only need one bowl, because who likes doing dishes?
Preheat oven to 375 and spray muffin pan with coconut oil ( I don’t use muffin tins unless I am taking them somewhere, trying to cut down on my waste).
~1/2 medium sized apple diced finely
~4 eggs
~2tbsp ghee melted (I use 4th and Heart ghee but there are tons of options)
~3tbsp raw honey
~1/2 cup almond butter ( I use Trader Joe’s creamy because I like the texture more than other ones, but use whatever you want)
~1 1/2 cup blanched almond flour (I use Bob’s red mill or Trader Joe’s)
~1/4 cup cinnamon
~1/2 tsp baking soda
~1/2 tsp baking powder
~pinch of kosher salt
Mix wet ingredients in a bowl (eggs, ghee, almond butter, and honey)
Add in dry ingredients (almond flour, cinnamon, baking soda, baking powder, and salt) and mix well.
Next fold in the diced apples and fill the muffin tins about 2/3 full. Bake for 14-15 minutes, poke with a toothpick and it should come out clean when done.
