Hey Guys! Two posts in one week. How exciting! After yesterday’s pregnancy information overload, today I am going to keep it short and sweet.
One of my favorite things to make for my little Ella Weez are these portable grain-free mini muffins. I know my basic recipe by heart by now, and always switch up the flavors for her. We switch between a variation of muffins, grain-free pancakes (usually mornings we are both home or I get home early from work, or make the batter for my sis or mom to make her), she LOVES her uncured grass-fed bacon, she’s hit or miss with eggs, usually miss unless I am eating them with her—then she wants them, some full-fat Fage with raw cacao nibs, apples and sunbutter, or just bananas and cinnamon-grass-fed butter Ezekial toast. I should get into making her these waffles again(I actually make them with blueberries more than chocolate chips). Labor intensive but you can freeze them, and they are unbelievably delicious.
Here’s the latest variety of muffins we have been making!
First you want to get a green apple and dice it up small enough for mini muffins. Add it to a pan with 2 TBSP water, a bunch of cinnamon and some grass-fed butter crumbles, cooking it down until it is like apple pie filling:
Set that aside and let it cool.
Then grind your flours. I usually have pre-ground flax (I know grinding fresh is best, but this is one thing I go for convenience since I NEVER use whole flax seed, and you shouldn’t either, it doesn’t digest). I do have to grind my hemp and chia down though:
I always life to sift my coconut flour when baking with it. It just makes for a better end product. You can sift it with the flax, cinnamon, salt and baking powder if you want. The chia and hemp mix will be kind of moist and not as fine as other flours, so sifting will not work.
Now you have all your dry ingredients ready and set aside in a bowl. Then you get your kitchen aid mixer our or hand help mixer and get moving on the wet ingredients. The rest is super easy!
Your kitchen will smell amazing when these are finished! The texture is amazing, as well as the flavor. All we hear from Weezy when I make them is: “More muffins please, Mommy!”
Grain-Free Cinnamon-Apple Raisin Mini Muffins
- 1/4 cup coconut flour, sifted
- 1/4 cup ground flax (sprouted is best, or organic to avoid GMO’s)
- 1/4 cup ground chia seeds
- 1/4 cup ground hemp seeds
- 2 teaspoons cinnamon, divided
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon sea salt
- 4 eggs, room temperature
- 2 teaspoons vanilla extract
- 1/4 cup coconut oil, melted, plus more for the tins
- 1-2 teaspoons grass-fed butter
- 1 green apple, peeled and diced
- 2 Tablespoons water
- 1/4 cup raisins (make sure the only ingredients are raisins, no added oils! You’d be surprised…I stick with Sun Maid; Thompson organic adds sunflower oil)
- 1 very ripe banana
- 3 Tablespoons Grade B maple syrup (optional, if you want to keep sugar down, omit it. The raisins, banana, and apples add sweetness!)
Preheat oven to 350 degrees. Grease mini muffin tins with coconut oil. PLEASE do not use PAM or cooking sprays, That stuff is gross and toxic.
Peel and dice apples. Add them to a pan with 1 teaspoon cinnamon, water, and about 1-2 teaspoons of crumbled butter. Heat pan to medium, mixing constantly. These will cook quick since it’s small pieces. They are done when they are gooey and look like apple pie filling.
Grind your flours, sift your coconut flour, and add all dry ingredients (1 tsp cinnamon, baking powder, salt, flours) to a mixing bowl. Set aside.
Add ripe banana, 1/4 cup melted coconut oil, vanilla and maple syrup (if using) to your Kitchen Aid mixer or a bowl with your hand mixer and mix until it is completely creamed together. Slowly add dry ingredients to the wet until combined. Add eggs one at a time, mixing after each addition. Fold in the cooled apples and raisins.
Use a cookie scooper to fill the muffin tins and bake at 350 degrees for about 12 minutes. This recipe makes about 28 muffins.
Enjoy! Please let me know if you try them!