Apple & Cinnamon Muffins with Maple-Vanilla Almond Butter “Frosting” {Low Carb, Grain Free & Paleo Friendly}

Print Friendly

Apple & Cinnamon Mini Muffins with Maple-Vanilla Almond Butter Frosting {Low carb, Grain Free & Paleo Friendly} - www.betterwithcake.comDo you ever get hit with totally random but seriously intense cravings, that you just can’t shake, for foods you haven’t had in years?!

Well that happened to me the other day.

I woke up with this intense craving for apple and cinnamon muffins!

Apple & Cinnamon Mini Muffins with Maple-Vanilla Almond Butter Frosting {Low carb, Grain Free & Paleo Friendly} - www.betterwithcake.com

It totally took me by surprise because, I honestly can not even remember the last time I had an apple and cinnamon muffin?! It’s got to be years . . .

But you guys, this craving was intense!

Making apple and cinnamon muffins was alllllllll I could think about!

So I figure no point trying to fight it right?

Plus it was grey, wet and miserable out, perfect baking weather, so I took it as a sign to get in the kitchen and get my baking on. Never mind the fact that I have a major power-point presentation that I’m supposed to be working on . . . a girl needs her study fuel right?

And you know what they say, an apple a day keeps the doctor way 😉

Apple & Cinnamon Mini Muffins with Maple-Vanilla Almond Butter Frosting {Low carb, Grain Free & Paleo Friendly} - www.betterwithcake.com

And let me tell you these muffin’s did not disappoint,

Light, tender and subtly sweet, super moist (← sorry but they are) muffins, infused with apple and a spiked with a delicious hum of heart warming cinnamon.

Oh my deliciousness, you guys are going to love, love, love these!

There’s something so comforting about the combination of apples and cinnamon, don’t you think?

Apple & Cinnamon Mini Muffins with Maple-Vanilla Almond Butter Frosting {Low carb, Grain Free & Paleo Friendly} - www.betterwithcake.com

Like a delicious little, soft and tender, freshly baked hug that warms you to your core.

And it’s such a classic flavor combination, I don’t know why I don’t eat it more often?!

What I do know is that I am seriously in love with these apple and cinnamon muffins and guarantee they will be making a regular appearance on our snack roster from now on and, I really think you guys are going to love, love, love them as much as I do and here’s why;

Apple & Cinnamon Mini Muffins with Maple-Vanilla Almond Butter Frosting {Low carb, Grain Free & Paleo Friendly} - www.betterwithcake.com

They are secretly healthy made with just a handful of ingredients that I bet you have on hand already.

They are all natural made with no refined flours or sugars.

They are super quick and easy to prepare coming together in less than 20 mins and they also happen to be low carb, grain free and paleo friendly.

Not the mention the fact that they are straight up delicious.

The perfect little treat for breakfast, snack or any time of day.

Now, I’m not saying that you have to but I strongly suggest you do . . .

Apple & Cinnamon Mini Muffins with Maple-Vanilla Almond Butter Frosting {Low carb, Grain Free & Paleo Friendly} - www.betterwithcake.com

Slather those freshly baked, light and tender, subtly sweet, apple infused, cinnamon spiked, melt in the mouth muffins with a generous helping of creamy, dreamy, golden delicious maple-vanilla almond butter . . .

Apple & Cinnamon Mini Muffins with Maple-Vanilla Almond Butter Frosting {Low carb, Grain Free & Paleo Friendly} - www.betterwithcake.com

It’s totally unnecessary, the muffins are all kinds of delicious all on their own but, I’ll take any chance I can get to slather my food in this deliciousness . . .

And I strongly suggest you do the same . . .

Apple & Cinnamon Mini Muffins with Maple-Vanilla Almond Butter Frosting {Low carb, Grain Free & Paleo Friendly} - www.betterwithcake.com

Don’t let their bland boring, beige appearance fool you, one bite of this deliciousness and life as you know it will be changed forever . . .

Apple & Cinnamon Mini Muffins with Maple-Vanilla Almond Butter Frosting {Low carb, Grain Free & Paleo Friendly} - www.betterwithcake.com

All natural, quick and easy, secretly healthy, light and tender, apple infused, cinnamon spiked muffins that are slathered in creamy, dreamy, golden delicious maple-vanilla almond butter . . .

Yes, yes just yes!

Make them. Eat them. Love, love, love them.

Apple & Cinnamon Mini Muffins with Maple-Vanilla Almond Butter Frosting {Low carb, Grain Free & Paleo Friendly} - www.betterwithcake.com

Apple & Cinnamon Mini Muffins with Maple-Vanilla Almond Butter Frosting {Low carb, Grain Free & Paleo Friendly}
Makes approx 24 all natural, secretly healthy, light and tender, subtly sweet, melt in the mouth mini muffins generously frosted with creamy, dreamy, maple-vanilla almond butte.

Ingredients –

For the muffins –

3 eggs

1/2 cup grated apple, I used 1 small delicious little gala apple ♥

1/2 cup apple puree’

1 Tablespoon of vanilla extract

1 Tablespoon maple syrup

1 Tablespoon of coconut oil, melted and cooled

1 Tablespoon of warm water

1/4 cup coconut flour

1 teaspoon of ground cinnamon

1 teaspoon baking powder

1/2 teaspoon of baking soda

A pinch of salt

Optional but recommended for serving –

1/2 cup of maple-vanilla almond butter – if you don’t have any on hand and don’t want to make a fresh batch you could simple mix 1 teaspoon of vanilla extract and 1 teaspoon of maple syrup into 1/2 a cup of almond butter – or simply sub your fave nut butter

A teaspoon of ground cinnamon.

Method –

1 – Preheat oven to 175’C (350’F) – Line a mini muffin tray with paper cases and set aside.

2 – Place eggs, apple puree’, vanilla, maple syrup and coconut oil into your blender and process until well combined. Or you could just pop them in a bowl and whisk by hand if you prefer, Im just lazy 😉

3 – Add your coconut flour, cinnamon, baking powder, baking soda and salt and process again until well combine.

4 – Add your grated apple and stir to combine.

5 – Spoon the batter into your prepared muffin tray (I used approx 1 x heaping teaspoon for each muffin) and bake for 8-10 mins until cook through. The tops will be deliciously golden and should be firm yet spring back a little when lightly pressed and a tooth pick should come out clean or have just a few crumbs attached when inserted into the center. Note – If you want to make regular size muffins you will need to adjust the cook time to approx 20-25 mins I’d say you should should get 10-12 standard size muffins 😉

6 – Allow to cool for 5 mins in the muffin tray, then transfer to a wire rack to cool completely – That is if you can resist inhaling the entire batch as you transfer each delicious little muffin from muffin tray to cooling rack that is. Note – this will be an extremely difficult task. You have been warned.

To serve –

Dollop a heaping spoonful of your maple-vanilla almond butter ( or mix 1 tsp of vanilla and 1 tsp of maple syrup with 1/2 cup of regular almond butter) on to each muffin and sprinkle with a cheeky pinch of cinnamon.

Enjoy xoxo

___________________________________________

Question of the day –

Are you a muffin lover? What’s your favorite flavor combination?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of al that is good in this world when you do make these muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to 🙂
___________________________________________

 

10 Comments on Apple & Cinnamon Muffins with Maple-Vanilla Almond Butter “Frosting” {Low Carb, Grain Free & Paleo Friendly}

  1. Lindsey
    September 1, 2015 at 11:22 am (2 years ago)

    I made these last night and they are wonderful! I added a teaspoon of PB2 powdered peanut butter in with the dry ingredients, but that’s the only change I made. I used this as a dessert last night–I ate one straight from the oven with two tablespoons of vanilla ice cream on top. These are so perfect to have in the morning with a cup of coffee as well.

    The only contradiction I have is that I used a standard muffin pan and got 8 muffins instead of 12.

    Reply
    • Emma
      September 1, 2015 at 8:49 pm (2 years ago)

      Oh nice Lindsey, so glad to hear you enjoyed them. They really are perfect for any time of day aren’t they.

      Thanks for letting me know about the quantity you got for the standard muffin tin, I have only made mini’s so 12 was simply my estimate 🙂

      Reply
    • Emma
      September 5, 2015 at 8:48 pm (2 years ago)

      Thanks Katie xo

      Reply
  2. Kelly
    September 6, 2015 at 5:27 am (2 years ago)

    Yum, yum, yum! Can’t wait to make these 😀

    Reply
    • Emma
      September 6, 2015 at 5:57 am (2 years ago)

      So yum Kelly, let me know how they turn out 🙂

      Reply
  3. Bonnie
    December 27, 2015 at 9:50 pm (1 year ago)

    I’ve got these in the oven right now and I’m hoping they turn out ok. I live in a rather high altitude of roughly 3600 ft which makes it challenging to get the standard recipes to work. I separated the egg whites and beat them to soft peaks, added an extra 2 Tbsp coconut flour, added an extra 1/2 tsp baking powder, omitted the water and used honey instead of maple syrup just for convenience. I also wasn’t sure if the grated apple was packed measure, but I packed it well and used a whole Granny Smith. Being on an iPhone, the website is skewed so I didn’t gather by the title it was mini muffins and it wasn’t indicated in the recipe, so I used standard size. It ended up being 9 scanty muffins, but hopefully they rise as that is the challenge I always have. I based my changes on experience and recommendations from other recipes.

    Reply
    • Emma
      December 28, 2015 at 8:22 am (1 year ago)

      Hi Bonnie,

      Yes the muffins I made were mini’s which although it’s not stated in the recipe title however I did note that I made 24 mini muffins in the description under the recipe title (above the ingredients list).

      The apple was quite firmly packed from memory.

      I find that using coconut flour the baked goods don’t seem to rise as much as using regular flours and the seem to rise even less the less the larger the the baked goods are unfortunately. I haven’t had any experience baking at altitude but have heard that it can be very challenging, unfortunately I am unable to offer any tips in that department.

      Sounds like you did well with the adaptions you made from experience, some times these things can take a few attempts to get right.

      Reply
  4. Bonnie
    December 27, 2015 at 10:15 pm (1 year ago)

    They came out at 20 minutes at 350 still small, but they rose a little. The concern I had that I should have addressed when I made them was the amount of vanilla. I was shocked to see 1 Tbsp vanilla and was hesitant to use it. I should have gone with my gut as it was rather overpowering. If I make these again, it will be with almond flour and half the vanilla. They are still edible, but barely. Perhaps it’s the combination of Ceylon cinnamon and vanilla that don’t mix at those ratios. I think you used cassia which I stopped using once I learned more about it.

    Reply
    • Emma
      December 28, 2015 at 8:25 am (1 year ago)

      Glad to hear they rose a little for you, sorry you found the vanilla over-powering though. The cinnamon I use is dutch and you’re right I imagine the different types would have an impact on flavors – also the substitution you made with honey in place of the maple syrup I imagine would have affected this too.

      I hope you try again and have more success with the changes you mentioned.

      Thanks for the feedback 🙂

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *