I n g r e d i e n t s
D r y
1 1/4 cup almond flour
1 cup oat flour
1/3 cup coconut sugar
1.5 tsp cinnamon
1/4 tsp all spice
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
W e t
2 flax eggs ( 2 tbsp + 5 tbsp water & let sit 10 minutes )
1/4 cup grated apple ( or applesauce) -- **From 1 apple listed in “other” ingredients
¼ cup cashew butter
¼ cup cashew yogurt ( any dairy free yogurt will work)
1/2 cup almond milk
1.5 tsp vanilla extract
1 tsp apple cider vinegar
O t h e r :
1 large apple
½ tbsp coconut oil
½ tsp cinnamon
6 large medjool dates, de-pitted and chopped into small pieces
½ cup pecans
D i r e c t i o n s
Preheat oven to 350F & “grease” your muffin pan with coconut oil.
Prepare your flax eggs in a large mixing bowl. You will be adding the rest of your wet ingredients into this bowl. Let it “set” while you prepare your apples.
Slice your large apple in half. Chop half the apple into small cubes. Add your cubes into a small saute pan with ½ tbsp coconut oil and ½ tsp cinnamon. Saute the apples over medium heat about 5-7 minutes. Set aside.
Grate the other half of the apple ( peel on) until you measure ¼ cup. Add your grated apple in the mixing bowl with your flax eggs. You can also just use applesauce here!
Add the rest of your wet ingredients EXCEPT Apple Cider Vinegar into the large mixing bowl and whisk until all combined.
Now, add all dry ingredients into a separate mixing bowl. Whisk until well combined.
Now fold in your sautéed apples ( reserve a few for topping your muffins) , chopped dates, and pecans. Stir until well combined.
Lastly, stir in your apple cider vinegar and mix well.
Immediately scoop into your muffin pan. Add leftover apple on top of each muffin. Bake for 22-25 minutes or until a toothpick comes out clean ( I used a large muffin tin, this time may vary depending on what you are using).
Allow to cool completely before removing from muffin tin.