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Apple Cinnamon Walnut Muffins – GF, Lectin free and Paleo

Rich eats “lectin free” but its awfully close to paleo so I often will search for paleo recipes. This came up on Pinterest but it was all out of wack and only made 8 muffins (8 muffins!). If I’m going to be grating apples I want to get my effort’s worth and have extra baked goods to freeze.

The recipe needed major tweaking but the idea was one I know wanted to keep (if it was good) so I recorded as I worked. The end result was honestly even better than I was hoping for and I had the pleasure of watching rich inhale five muffins in about four minutes.

Thing is, even though I CAN eat wheat, the ingredients in these and in many of the baked goods I make for Rich are just so nutrient rich that I’ve stopped saying, “no, those are Dad’s muffins, you can’t have one” and the kids and I get in on the healthy action. They loved these – especially with some Kerry Gold melted into them whilst warm.

Apple Cinnamon Walnut Muffins – GF, Lectin free and Paleo

Makes 21 muffins

2 1/2 c. almond flour

1/4 c. coconut flour

1 tsp. baking soda

1/2 tsp. kosher salt

1 tbsp. cinnamon

1/2 tsp. nutmeg

4 large eggs

2/3 c. avocado oil

2/3 c. maple syrup

1 tsp. vanilla extract

2 c. grated skinned apple

1 c. toasted walnuts, finely chopped

  1. Preheat oven to 350 degrees and line a muffin tin with paper liners.
  2. In large bowl whisk almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg until combined.
  3. In a smaller bowl whisk eggs, oil, maple syrup, and vanilla.
  4. Flour wet ingredients into dry ingredients.
  5. Add apple and walnuts and fold to combine.
  6. Portion into muffin tin and bake for 23 minutes or until set. Let cool on cooling rack until room temperature and store in the fridge in Tupperware.