I’m sure you’ve been hearing it out the wazoo, but y’all? FALL IS JUST AROUND THE CORNER! Fall is my most favorite season of the year. The cool but sunny weather. The beautiful leaves changing colors. The Husband + I’s anniversary in September which always warrants a trip to Asheville, NC. And the apples. Oh the apples!
The Husband and I spent this past weekend with his family in Southern Illinois. We went to a local orchard in the hopes to pick up some of the last peaches of the season, but no dice. The recent drought nipped the season short by a few weeks. We were, however, lucky enough to snag a giant back of local Jonagold apples. Sweet with a nice tart bite. Lovely red skin. One of my favorite apples.
[look at that chunky coconut-apple-almond topping!]
This recipe makes for a perfect filling breakfast – and the muffins are easy to wrap + store in the freezer for a quick warm-up in the toaster oven when you’re rushing out the door.
Paleo Coconut-Apple-Almond Egg Muffins Recipe
Prep : 15 minutes Bake : 25 minutes Yield : 24 regular muffins
5 Jonagold apples, diced [approx. 2 cups – dice to your own size preference]
3 TBSP warm water OR 1 1/2 TBSP butter or coconut oil
1/8 cup sliced almonds + 1 [heaping] TBSP for topping
1/8 cup coconut flakes + 1/4 cup for topping
2 TSP cinnamon
2 TSP ginger, ground
2 TSP cardamom
3 TBSP coconut milk
1 1/2 TSBP coconut flour
1/4 cup applesauce [all-natural, no-added sugar]
1/4 TSP baking soda
pinch of sea salt
Preheat oven to 350.
In a medium skillet, saute apples, water or butter/coconut oil, and spices until the apples are soft. Allow the mixture to cool before combining with the egg mixture.
In a medium-sized mixing bowl, whisk the eggs, coconut milk, coconut flour, sliced almonds, coconut flakes, baking soda and salt until well combined. Add the cooled apple mixture, reserving 1/2 cup for topping.
Spoon egg and apple mixture into lined AND greased muffin tins [grease even the paper liner, otherwise your pretty muffins will pull apart when peeling off the liner], about 1/4 cup each.
Bake for 10 minutes, then remove tins from oven to scoop about 1 TBSP of the reserved apple mixture for topping on each muffin. [doing so after baking for a while allows for the mixture to not sink straight to the middle of the muffin] Continue baking for 20 more minutes.
PS – here’s a goofy picture of me at the orchard we visited in Southern Illinois!