I’m a muffin guy. Always have been. These ones are moist, delicious, and healthy.
Prep Time: 10 min | Cook Time: 20 min | Ready in: 30 min
Yield: 16 muffins
200g (~2 cups) almond flour or almond meal
¼ c coconut flour
½ tsp salt
2 tsp baking powder
½ tsp baking soda
4 tsp cinnamon
½ tsp ginger
½ tsp nutmeg
2 egg whites (or 1 egg)
⅔ c honey
1½ tsp vanilla extract
½ c plain Greek yogurt (we use goat yogurt)
1½ c diced apples
- Preheat oven to 425 F (218 C). Line 16 muffin cups with muffin liners.
- In a medium bowl, mix together the dry muffins ingredients (almond flour through nutmeg).
- In a large bowl, mix together the wet muffins ingredients (eggs through yogurt).
- Add the dry mix to the wet and stir just until combined! Do not over mix as this would result in a poor texture.
- Fold in the apples.
- Pour ¼ c of batter into each muffin cup.
- Bake at 425 F for 5 min. Lower the temperature to 350 F (176 C) and bake for another 8-15 min or until a toothpick inserted in the middle of a muffin comes out clean. Smaller muffins only need 8 min; larger muffins may need up to 15.
- Let the muffins cool in the pan for 10 min and then remove them to a wire rack to cool.
- These are super moist and need to be kept refrigerated in an airtight container. Refrigerate for up to 5 days and freeze after that for up to 2 months.
Other Articles in this issue:
This is Your Health on Sitting
Your Body on Yoga: The Psoas
Take 5 – Make Time for this Quick Stretch: Standing Back Bend
Health Tip: Hydration
Philosophy Byte: Namasté
Balance At Work News