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Grain Free Spiced Apple Blender Muffins

Makes: 6 muffins

Author: Brittany Williams
  • cooking spray
  • 2 large eggs
  • 3/4 cup super fine almond flour, packed tightly*
  • 2 tablespoons raw honey
  • 2 tablespoons coconut palm sugar
  • 2 tablespoons extra virgin olive oil
  • 1 small gala apple, cored and cut into bite sized pieces
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon all spice
  • 1/8 teaspoon fine sea salt
  • 2 tablespoon unsweetened shredded coconut
  • 1/4 cup chopped pecans and walnuts
  1. Preheat the oven to 350°F. Grease a 12-cup muffin pan with cooking spray

  2. Add the eggs to a blender and blend on high for 15 second or until airy. In this order, add the almond flour, honey, palm sugar, olive oil, apple, vanilla extract, baking soda, cinnamon, nutmeg, cloves, all spice, and sea salt to the blender. Blend on high for 45 seconds. 

  3. Stir in the shredded coconut and half of the chopped pecans. 

  4. Divide the batter among 6 muffin cups, filling each two-thirds full. Top the muffins with the remaining pecans. Bake the muffins for 18 minutes, until a toothpick inserted into the middle comes out clean. Let the pan cool on a wire rack for 10 minutes. Remove the muffins from the pan and serve warm. Once cool, store in an airtight container or bag at room temperature for 3 days or in the freezer for up to 4 months 

Recipe Notes

*When using almond flour in recipes, pack it tightly like you would brown sugar, by pressing it firmly into the measuring cup and refilling until the entire cup has been packed full.