Grain-free, Sugar-free Apple Spice Muffins

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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