It’s only mid-August but I’m already starting to think about apples, pumpkins and the wonderful spices associated with fall weather. It’s such a comforting combination; harvest fresh fruit and the scent of cinnamon and nutmeg. I love that treats like this can be delicious and healthy!
These delicious little apple muffins are packed with protein and fiber, won’t take your blood sugar levels on a roller coaster ride, and pack easily. With no added sweetener of any kind, the sweetness comes purely from the apples. For this reason, I like to use a sweet-tart variety like Pink Lady. If your taste buds have not yet adapted to a lower sugar diet, you can sneak in 3 T. honey or maple syrup.
These muffins taste great for breakfast, with a hot cup of tea or coffee. I also like to snack on them in the mid-afternoon. They offer enough protein with the chickpea flour to sustain me until dinner time!
Because I made these in a cute, widdle muffin tin, my kids though they were good enough to munch on. I spread them with a dollop of almond butter and there were no complaints. Did I tell them that they had no added sugar and were made with ground up beans? Heck, no!
Okay, enough pictures of the muffins. Here’s the recipe already!
Apple Spice Muffins
3/4 c. chickpea (garbanzo) flour
1/4 c. almond flour or coconut flour
1/4 t. baking soda
1 t. baking powder
1/4 t. salt
1/3 c. coconut oil, melted
1 T. chia or flax seeds dissolved in 1/4 c. water, let sit 5 min
1/2 c. applesauce
1/2 c. unsweetened almond milk
3/4 t. ground cinnamon
1/4 t. ground ginger
1/8 t. ground cardamom
1/8 t. ground cloves
1/8 t. ground nutmeg
1/4 c. chopped apples such as Pink Lady
OPTIONAL: 3 T. maple syrup or honey (will add sugar to the recipe)
Preheat the oven to 350. Line a standard or mini muffin tin with liners. Mix the dry ingredients and then the wet. Incorporate with broad strokes just until combined. Fold in 1/4 c. chopped apples. Spoon into the muffin liners, filling 3/4 of the way full. Bake in the oven for 15 – 25 minutes, depending on the size muffins you are making. Will keep at room temp in a sealed container for 1-2 days.
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Great post 🙂