LOW-CARB CINNAMON APPLE SPICE MUFFINS

So far this fall, I have been focusing on pumpkin spice for the treats I have developed. That doesn’t mean that apples are less dear to me than pumpkin. No way! Apples are one of my favorite things about this season!

I grew up in northern Pennsylvania where apples were an important crop. My family wasn’t in the apple business, but we had our share of apple trees. We had red delicious, yellow delicious, Rome, cortland and several other varieties.

Seemingly wild apple trees also grew on the property lines or the edge of the woods. We had no idea what varieties these apples were. Instead, we named them for their location–horse pasture apples, for example.

We used our apples in a variety of ways. My mother made loads of applesauce and apple butter to preserve them through the winter. She made apple pies, apple fritters, and apple dumplings.

Ingredients

• 2 1/2 cups super fine almond flour
• 3/4 cup granulated stevia/erythritol blend
• 1 teaspoon grain-free baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon sea salt
• 1/4 cup butter or coconut oil melted
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 4 ounces Granny Smith apple (about 1 small) peeled, seeded, and finely diced

Instructions

1. Preheat oven to 350º Fahrenheit. Prepare a muffin pan by lining it with muffin papers or spraying lightly with coconut oil.
2. In a medium bowl, whisk together the almond flour, granulated stevia/erythritol blend, baking powder, cinnamon, and salt until well blended. Whisk in the butter or coconut oil. Mixture will appear mealy.
3. In a separate bowl, whisk together the eggs, almond milk and vanilla extract.
4. ................................

for full recipes please see : simplysohealthy.com

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