Cinnamon Apple Muffins Recipe | Nutritional Therapy for IBD

Ingredients

2¼ cups blanched almond flour

½ tsp salt

½ tsp baking soda

1 tsp ground cinnamon

¼ cup canola oil

½ cup honey--local is best

1 large egg

1 TSBP pure vanilla extract

2 medium apples, peeled, cored, and diced into ¼-inch cubes

225 grams blanched almond flour

½ tsp (2.5 ml) salt

½ tsp (2.5 ml) baking soda

1 tsp (5 ml) ground cinnamon

60 ml canola oil

120 ml (170 grams) honey--local is best

1 large egg

1 TSBP (15 ml) pure vanilla extract

2 medium apples, peeled, cored, and diced into ¼ inch cubes

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Dietary Therapies

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Preheat oven to 350°F (180°C).
Line 10 muffin cups with paper liners.
In a large bowl, combine the almond flour, salt, baking soda, and cinnamon.
In a medium bowl, whisk together the canola oil, honey, egg, and vanilla extract.
Stir the wet ingredients into the almond flour mixture until thoroughly combined, then fold in the apples
Spoon the batter into the prepared muffin cups.
Bake for 25-30 minutes, until the muffin tops are golden brown and a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 30 minutes, then serve.