I find that when I make Paleo muffins, people tend to use the terms muffin and cupcake interchangeably. Is that common? I don’t know–I like to think that they are too tasty to be called a muffin, and maybe when people eat them they think it’s as if a party is going on. Perhaps I’m over-thinking things . . .
Paleo Muffins: Tips for Success
Dice that apple up finely! You don’t want undercooked chunks of apple in your muffins. And if you do? Okay, cut them into bigger pieces.
I usually use fresh pumpkin. If pumpkin is out of season, or you just want to use canned, try using a little less than what is in the recipe. I have found that when I use canned pumpkin, sometimes things come out a little too moist. So, I might use 1/3 cup of canned pumpkin in this recipe. Dear experts: does this sound right?
Paleo Muffins: Pumpkin & Apple
- 1 cup almond flour
- 1/4 cup coconut flour
- 2 tablespoons flax seed meal
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- pinch cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs
- 1/3 cup maple syrup
- 1 teaspoon apple cider vinegar
- 2 tablespoons coconut milk
- 1 teaspoon vanilla
- 1/4 cup coconut oil
- 1/2 cup pumpkin
- 1 cup peeled, cored, and chopped apple, preferably organic Granny Smith
- Preheat oven to 350 degrees.
- Whisk together almond flour, coconut flour, flax seed meal, cinnamon, nutmeg, cloves, allspice, baking soda, and salt.
- In a separate bowl, whisk together eggs, vanilla, coconut milk, coconut oil, maple syrup, and apple cider vinegar.
- Slowly whisk the flour mixture in with the egg mixture.
- Stir in pumpkin puree and chopped apple.
- Pour the batter into lined muffin cups.
- Bake for 30-35 minutes, or until a knife inserted into the center of a muffin comes out clean.
© Liz Davis If CaveMom Baked Cookies 2012 | Paleo Muffins: Pumpkin and Apple