Apple Cider Muffins (AIP, Paleo)

Welcome to November lovelies!

Normally I wouldn’t be overly excited that it is November because that means winter is right around the corner, but I am trying to be positive this year. It is much harder to be positive, but you always feel better when you are. So here are the reasons why I am excited for November:

• my birthday and my fiancé’s birthday is in November
• spending time with family inside
• gift giving brainstorming/shopping for others
• soon I’ll be able to decorate for Christmas a.k.a. my favourite holiday!
• comfort food
• sweaters and boots and cute hats/mittens/scarves
• building snowmen
• November break: I am traveling to Vancouver to spend time with my fiancé’s family!

I hope that these reasons give you some ideas for why you too can be excited for November!

This recipe was inspired by my last post which was a recipe for how to make your own Hot Apple Cider! What should you eat with hot apple cider? Apple cider muffins of course! Who doesn’t love cinnamon and apples? So try this recipe out and let me know in the comments how it was! Happy baking!

Meagen Ashley

5 from 1 vote

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Apple Cider Muffins (AIP, Paleo)

AIP friendly muffins that taste like apple cider!

Course Dessert, Snacks

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 8 muffins

Ingredients

• 1 medium gala apple chopped
• 2/3 cup coconut flour
• 1/3 cup arrowroot powder
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp mace
• 5 tbsp coconut oil, melted
• 4 tbsp unsweetened apple sauce
• 1/3 cup maple syrup
• 1/2 tsp apple cider vinegar
• 1 tsp alcohol free vanilla
• 1 tbsp gelatin great lakes brand
• 1/4 cup warm water to make the gelatin egg

Instructions

1. Preheat the oven to 350 degrees and line muffin pan with parchment paper baking cups (8-10). Wash and chop the apple into small pieces (set aside).
2. In a medium sized mixing bowl whisk together the coconut flour, arrowroot, cinnamon, salt, mace, and baking soda.
3. In a large mixing bowl stir the coconut oil, apple sauce, vanilla, and maple syrup together. Make the gelatin egg.
4. Add the dry ingredients to the wet ingredients and whisk or stir until there are no lumps left. Stir in the apple cider vinegar.
5. Whisk the gelatin egg until it is frothy. Add it into the muffin mixture and stir. Fold in the apple pieces.
6. Scoop heaping tablespoons into the baking cups. Put in the oven and bake for 20 minutes. Remove from the oven and let cool for 5 minutes before transferring to a cooling rack. Store in the fridge for up to a week.