Thank you Amy for this recipe submission.
Prep Time: 15 minutes
Cook Time: 22 minutes
Cooling Time: 30 mins
Servings: 12 muffins
Ingredients
- 1 cup apple cider reduced to about 1/3 cup (see instructions)
- 2 cups blanched almond flour
- 3/4 cup arrowroot flour or tapioca
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1/2 ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs at room temperature
- 3/4 cup maple sugar or coconut sugar, or a combination
- 3 tablespoons coconut oil or ghee or butter or ghee or butter, melted
- 1 teaspoon pure vanilla extract
- 1 medium apple peeled and shredded (about 1 cup)
- Topping:
- 2 tablespoons melted ghee or butter
- 1/2 cup coconut sugar or maple sugar
- 1 1/2 teaspoons ground cinnamon
Instructions
Preheat your oven to 350° F and line a 12 cup muffin pan with parchment liners.
Reduce the apple cider: pour the apple cider into a small saucepan and bring to a boil, then lower the heat to medium and allow it to simmer for about 5-8 minutes or until it reduces to about 1/3 cup. Remove from heat and allow it to cool while preparing the rest of the muffin batter.
In a large mixing bowl, combine the almond flour, arrowroot, baking powder and soda, cinnamon, nutmeg, cloves and salt, set aside.
In a separate large bowl, whisk together the reduced apple cider with the sugar, eggs, oil or ghee or butter, and vanilla. Add the dry ingredients to the wet and stir well until fully combined, then fold in the shredded apples.
Spoon the muffin batter into the prepared pan. For large muffins as pictured, you will make 10, filling the muffin cups nearly to the top, for medium muffins you will make 12, filling the cups 2/3 of the way.
Bake in the center rack of the preheated oven for 22 minutes or until set. A toothpick inserted near the center of a muffin should come out clean or with a few crumbs.
Cool the muffins in the pan on a wire rack for 15 minutes, then remove from the pan and continue to cool while you prepare the topping. Place the melted butter or ghee in a small bowl and the sugar and cinnamon in a medium bowl.
Brush the melted ghee or butter over the tops of the muffins and along the sides, then sprinkle with or dip in the cinnamon sugar mixture to coat. Store leftovers loosely covered at room temperature for one day, then refrigerate to keep longer. Enjoy!