mama’s apple almond muffins

This recipe is very near and dear to the hearts of my siblings and I. Whenever we venture home for holidays or summer gatherings in Virginia- my mother always has a double batch baked and ready for her hungry houseguests. These muffins are a hearty and easy breakfast on the go, a satisfying afternoon snack, or even as a healthy dessert. I love to toast and smother with ghee and a sprinkle of salt.

SERVING SIZE: 12 MUFFINS

PREP TIME: 10 minutes

COOK TIME: 18 minutes

Dairy free, grain free, vegetarian with vegan option


INGREDIENTS

2 cups almond flour (almond meal) 

2 tsp ground cinnamon

1 tsp ground cardamom (of course)

1 tsp baking soda 

pinch of salt

3 eggs 

1/2 inch fresh ginger, grated 

2.5 tbsp melted grass-fed butter (or Ghee or coconut oil)

2-4 tbsp maple syrup (depending on your sweet tooth)

1 tsp vanilla extract

2 medium apples, peeled, cored and chopped in very small pieces. 

1/3 cup golden raisins

DIRECTIONS

Preheat oven to 325.

Spray or wipe down a muffin pan with cooking oil and set aside.

Mix almond flour, cinnamon, cardamom, baking soda and salt in a large bowl until well combined.

Then, in a separate bowl, add eggs, fresh ginger, ghee, maple syrup, apples and raisins - and stir until well combined.

Add wet mixture into dry mixture - then stir until well incorporated.

Fill muffin cups about 3/4 full. 

Bake 16-18 minutes. Don’t overcook or they become dry and shitty. Trust me. I’ve ruined several batches.

Serve by themselves or with a healthy slather of ghee and a sprinkle of salt - my personal favorite.

My mom always likes to double this recipe and freeze half of them.