30 Days of Paleo Breakfast Meals
(Day 21)
Easy Paleo Breakfast Apple Muffins
These tasty paleo breakfast muffins are so easy to make that it’s ridiculous. You simply need to combine the dry ingredients then mix in the wet ones. Fill some greased muffin cups with this batter, then bake the muffins until they are golden brown. Your kitchen is going to smell amazing while these cook.
Enjoy them warm from the oven or let them cool. You can serve them with some honey or maple syrup drizzled over the top, or else just as they are. These are also portable so you can grab one if you need to rush out of the door instead of sitting down to eat.
You can use a grater or mini food processor to grate the apple. It needs to be in very small pieces (which means grated not chopped) so it will be tender by the time the muffins are cooked. Ensure you drain any liquid out of the apple pieces, or just scrunch them briefly in paper towels to absorb the extra. You will find the cinnamon in this recipe really brings out the gorgeous taste of the apple, while the honey adds sweetness and the lemon juice adds a contrasting zing to stop them being too sweet.
What You Need:
2 cups almond flour
1/8 teaspoon sea salt
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1 grated apple (drain off excess liquid)
1 tablespoon lemon juice
1/4 cup honey
3 eggs
2 tablespoons melted ghee or coconut oil
How to Make Them:
Preheat the oven to 325 degrees F and grease an 8-cup muffin pan. Combine the almond flour, salt, cinnamon and baking soda in a bowl. Now add the apple, lemon juice, honey, eggs and ghee or coconut oil. Mix well. Fill the muffin cups 3/4 full. Bake the muffins for 20 minutes or until a toothpick inserted into the center comes out clean and the muffins are golden brown. Cool them on a wire rack.
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Save Print Paleo Breakfast Apple Muffins Author: CavemanDietBlog.com Ingredients
- 2 cups almond flour
- ⅛ teaspoon sea salt
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- 1 grated apple (drain off excess liquid)
- 1 tablespoon lemon juice
- ¼ cup honey
- 3 eggs
- 2 tablespoons melted ghee or coconut oil
- Preheat the oven to 325 degrees F
- Grease an 8-cup muffin pan.
- Combine the almond flour, salt, cinnamon and baking soda in a bowl.
- Now add the apple, lemon juice, honey, eggs and ghee or coconut oil.
- Mix well.
- Fill the muffin cups ¾ full.
- Bake the muffins for 20 minutes or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
- Cool them on a wire rack and serve
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