Apple Cinnamon Breakfast Muffins
These muffins are low sugar, gluten free, and full of fiber! These make the perfect breakfast, especially for the fall.
Ingredients
- 2 medium apples
- 1 ½ cup almond flour
- ¼ cup tapioca flour also called tapioca starch
- ¾ cup gluten free oats
- ¼ cup ground flax seed
- ¼ cup maple syrup
- 3 eggs
- ¼ cup plain greek yogurt
- 2 tbsp olive oil
- 1 ½ tsp baking powder
- 2 tsp vanilla
- 1 tbsp cinnamon
- ¼ tsp nutmeg
Instructions
- Preheat oven to 350℉.
- Shred or finely chop apples. Peeling is optional. Set aside.
- In a small bowl, whisk together almond flour, tapioca starch, baking powder, cinnamon, and nutmeg. Set aside.
- In a larger bowl, add eggs, vanilla, olive oil, greek yogurt, and maple syrup. Whisk until combined.
- Add flax seeds and whisk again.
- Add dry ingredients to wet mixture and stir until combined.
- Add apples and oats and stir until mixture is even throughout.
- Scoop batter into lined muffin pan. Fill the cups almost all the way (about ¾ of the way up).
- Bake for 30-35 minutes.
- Enjoy!