Apple Cinna-Muffins
I adapted this recipe from Elana Amsterdam's Apple Cinnamon Muffin recipe in The Gluten-Free Almond Flour Cookbook.
I adapted this recipe from Elana Amsterdam's Apple Cinnamon Muffin recipe in The Gluten-Free Almond Flour Cookbook.
- Carbohydrate 9.27152834101797 g
- Cholesterol 15.51 mg
- Fat 4.52437500000128 g
- Fiber 1.40017500677704 g
- Protein 2.46504583336161 g
- Saturated Fat 0.119685833333546 g
- Serving Size 1 1 Serving (56g)
- Sodium 2681.26783333388 mg
- Sugar 7.87135333424093 g
- Trans Fat 4.20337016666743 g
- Calories 89 calories
Step-by-step
- Preheat oven to 350(F).
- In a medium bowl, mix the almond flour, salt, baking soda, and cinnamon.
- In a measuring cup, mix the egg, ghee, honey, and vanilla.
- Add the wet ingredients to the dry and combine.
- Mix in the apple.
- Spoon batter into muffin pan and bake for 25-35 minutes, until the tops are golden brown.
Managing Moisture in Nut-Flour Batters
Swapping standard wheat flour for almond flour alters the structural integrity of baked goods entirely, removing gluten strands that typically trap expanding gases. Precision matters immensely when dealing with dense nut flours because they lack natural elasticity. Dice the apples uniformly to one-quarter inch pieces so they distribute evenly throughout the thick batter without sinking to the bottom of the pan. Whisk the dry ingredients—almond flour, sea salt, baking soda, and cinnamon—thoroughly to break up any natural clumps inherent in high-fat nut meals before introducing liquids. Incorporating room temperature ghee prevents the cold fat from solidifying upon contact with honey and eggs, ensuring a homogenous emulsion that bakes uniformly at 350 degrees Fahrenheit. Watch the 25 to 35 minute baking window closely, removing the pan from the oven only when the tops turn a deep golden brown and spring back slightly to the touch.
Storage and Texture Evolution Over Time
Cooling these cakes completely on a wire rack prevents internal steam condensation from softening the exterior crust. Storing them in an airtight container at room temperature maintains their moisture for up to two days, though refrigeration extends safety if kept longer. Reheating chilled portions in a low-temperature oven for five minutes restores the initial crumb texture.
