Apple & Cinnamon Muffins (gluten-free, paleo)
This apple & cinnamon muffin recipe can be easily substituted for your favorite flavors, or different flavor of the month (or week, or day!). All you have to do is replace the apples and cinnamon with an equal amount of a different flavor food, such as blueberries.
  • 3/4cup cassava flour
  • 1/2cup ground flax seeds
  • 1/3cup arrowroot starch
  • 1/3cup tapioca starch
  • 2tsp baking powder
  • 1tsp baking soda
  • 1/2tsp cinnamon
  • 1/4tsp sea salt
  • 2 eggs
  • 1/2cup extra virgin olive oil
  • 1/2cup unsweetened milk substitute
  • 1/2cup maple syrup
  • 2tsp vanilla extract
  • 1/3cup apple sauce(or small mashed banana)
  • 1/3cup sauteed cinnamon apples, chopped(Saute 1 peeled and chopped apple in skillet with 2 tbs olive oil and 1/2 tsp cinnamon. Once chopped apples are soft and fork tender, you can remove from pan and let cool completely before folding into muffin batter.)
  1. Preheat oven to 350 degrees F. Grease or insert baking cups into muffin tin.
  2. In large bowl or bowl of electric mixer, pour contents of Simply Paleo Baking Mix OR add all dry ingredients from recipe. Mix until incorporated.
  3. In separate bowl, add all liquid ingredients and whisk until smooth.
  4. Pour liquid mixture into dry mixture and mix well until fully incorporated.
  5. Fold in chopped sauteed cinnamon apples.
  6. Using scooper, scoop batter equally into muffin tin. Bake in preheated oven for 25 minutes or longer until lightly browned on top and toothpick test comes out clean.
  7. Let cool in muffin tin and then on cooling rack until cooled. Enjoy!