This weekend was insane - not in the party hard, lots of booze, stay up late way either. I worked all day Friday, Saturday, the majority of Sunday on finishing up the largest shoot I've done to date. It was a lot of fun, a lot of work, and a hell of a lot of dishes. On Sunday morning, I didn't have it in me to make our traditional pancake breakfast so instead I whipped up some muffins that could bake while I ran to the store for some beef and chocolate (seriously, that was my grocery list). Anyways back to the muffins...
I posted a picture of these muffins on Instagram (follow me @gabbysgfree if you want too many pictures of crossfit, food, and my insane dog) and several people asked for the recipe so, here you go! The muffin recipe is pretty much straight from this apple cinnamon muffins recipe from Juli at PaleOMG - if you haven't read her blog yet, DO IT. She's hilarious, a great athlete, and has really delicious paleo-friendly recipes.
These muffins are the perfect accompaniment to a
gallon cup of coffee on the crisp fall mornings we've been having lately. I may even make another batch to take with me on my week of travel - I'm heading to #ExpoEast on Thursday in Baltimore and then I'm headed to FitBloggin! I've got another fun fitness post planned for later this week but until then, make these muffins!
Paleo Apple Cinnamon Streusel Muffins
Slightly adapted from: PaleOMG
Yields: 9 smaller muffins
1 apple, small diced 1 cup almond meal 3 Tbsp. coconut flour 3 eggs, beaten 1/4 cup melted coconut oil 2 tablespoons honey or maple syrup 1-2 Tbsp. cinnamon (I'm obsessed with cinnamon so I just pile it in) 1/2 tsp. baking soda
2-3 Tbsp. almond milk (add gradually) pinch of salt
1/2 cup almond meal
2 tsp. cinnamon (or more)
1 Tbsp. maple syrup
1 Tbsp. cold butter
1. Preheat oven to 350F and grease a muffin tin (or line with muffin liners).
2. Combine almond meal, coconut flour, baking soda, cinnamon, and salt in a large bowl and whisk together.
3. In a separate bowl whisk together eggs, maple syrup, and coconut oil. Add this mixture to almond meal mixture, stirring well to incoprorate.
4. Fold in diced apples and let mix sit for 2-3 minutes for coconut flour to absorb moisture. At this point, if your batter looks a little too thick and chunky, add in almond milk, a tablespoon at a time. I used about 3 tablespoons.
5. Distribute batter evenly amongst muffin tins and begin making streusel. Combine all streusel ingredients in a small bowl, cutting the butter in with your fingers until only pea-sized chunks remain.
6. Sprinkle a bit of streusel over each muffin. Bake for 20-30 minutes until a toothpick inserted in the center comes out clean. Let cool in tin for 5 minutes then remove and cool on a cooling rack.