As you may guess, there’s a lot of activity in our house with four young kids and both my husband and I working full time. Between school, after school, going the firehouse, lacrosse practice, plus my own private practice, it feels like someone is always running somewhere. Making sure everyone has a healthy snack while going from point A to B can be challenging to say the least.
It’s easy to see why prepackaged goodies are appealing to most. The problem is that most of the commercially baked bars, muffins, cookies and crackers are loaded with unhealthy, processed ingredients. And many contain the super harmful trans-fat which creates inflammation in the body and does things like raise your “bad” or LDL cholesterol and lower the “good” or HDL cholesterol. Bad, right? It’s definitely something I try to avoid putting in my family’s bodies. These homemade muffins make a much healthier alternative and I love that I can double the batch when I meal prep on Sundays and have delicious and nutritious snack options all week long. I can just throw one in a backpack, lacrosse bag, or cute little dirty hand and feel good that my guys are getting a balanced snack.
SERVING SIZE
- Makes 12 Muffins
INGREDIENTS
- 1 ¼ cup almond flour
- ¼ cup coconut flour
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp baking soda
- ¼ tsp sea salt
- 2 apples (cored and diced)
- 4 eggs (whisked)
- ¼ cup coconut oil (melted and cooled)
- ¼ cup pure maple syrup
- 1/3 cup unsweetened almond milk
DIRECTIONS
- Preheat oven to 350°F. Line muffin tin with wrappers.
- Combine the flours, cinnamon, nutmeg, baking soda and seal salt in large bowl and mix well. Add in apples, eggs, coconut oil, maple syrup and almond milk and mix until combined. Divide into muffin tins.
- Bake 25-30 minutes. Let cool and enjoy!
