Apple Flaxseed Muffins with Cinnamon Strudel Topping
As autumn casts its magical spell welcoming thoughts of apple and spices help break the fast. The smell of these aromatic muffins in the morning ends the long dark night. The inclusion of flaxseed meal and Paleo flour increases the nutritious beginnings to the day. It is a delightful alternative to that bowl of oatmeal. Double the batch and freeze some for take-and-run days. Perfect for those crisp fall mornings!
6 muffins
INGREDIENTS:
Dry ingredients
1 cups Paleo flour
1 tablespoon coconut flour
¼ cup flaxseed meal
½ cup Swerve brown sweetener
½ teaspoon baking soda
1 teaspoons baking powder
¼ teaspoon kosher salt
½ teaspoon cinnamon
Wet ingredients
1 egg
½ cup full-fat buttermilk
2 tablespoons melted butter
½ teaspoon vanilla extract
1 small Granny Smith apple, peeled, cored, shredded
Strudel
2 tablespoons butter
¼ cup Paleo flour
2 tablespoons Swerve brown sweetener
¼ teaspoon cinnamon
DIRECTIONS:
1. Preheat oven to 375°F. Line a six-muffin tin with paper liners.
2. In a large bowl, combine the dry ingredients.
3. In a separate bowl, whip the egg, buttermilk, melted butter, and vanilla.
4. In a medium bowl, prepare the strudel: Using a pastry blender or fingers, mix the butter, flour, and the sweetener until a crumb form. Reserve.
5. Pour the wet ingredients into the dry ingredients. Stir and fold the two together until just incorporated. Fold in the shredded apples. Do not over mix.
6. Scoop the batter into the prepared muffin tin. Sprinkle the strudel over the top of each muffin.
7. Bake the muffins for about twenty-two (small muffins) minutes until a toothpick inserted in the center of a muffin comes out clean. Cool in the tin for five minutes before serving.
Apple Flaxseed Muffins with Cinnamon Strudel Topping
Ingredients
- 1 cups Paleo flour
- 1 tablespoon coconut flour
- ¼ cup flaxseed meal
- ½ cup Swerve brown sweetener
- ½ teaspoon baking soda
- 1 teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ teaspoon cinnamon
- 1 egg
- ½ cup full-fat buttermilk
- 2 tablespoons melted butter
- ½ teaspoon vanilla extract
- 1 small Granny Smith apple, peeled, cored, shredded
- ¼ cup Paleo flour
- 2 tablespoons Swerve brown sweetener
- ¼ teaspoon cinnamon
Instructions
- Preheat oven to 375°F. Line a six-muffin tin with paper liners.
- In a large bowl, combine the dry ingredients.
- In a separate bowl, whip the egg, buttermilk, melted butter, and vanilla.
- In a medium bowl, prepare the strudel: Using a pastry blender or fingers, mix the butter, flour, and the sweetener until a crumb form. Reserve.
- Pour the wet ingredients into the dry ingredients. Stir and fold the two together until just incorporated. Fold in the shredded apples. Do not over mix.
- Scoop the batter into the prepared muffin tin. Sprinkle the strudel over the top of each muffin.
- Bake the muffins for about twenty-two (small muffins) minutes until a toothpick inserted in the center of a muffin comes out clean. Cool in the tin for five minutes before serving.
Calories
212.19Fat (grams)
14.09Sat. Fat (grams)
4.63Carbs (grams)
20.10Fiber (grams)
5.43Net carbs
13.00Sugar (grams)
3.83Protein (grams)
6.24Sodium (milligrams)
340.72Cholesterol (grams)
43.42