Copied
Cinnamon Apple Muffins
Prep:
|
Cook:
25-30 minutes
10 servings
.svg){kind=icon}
Unknown
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
No items found.
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
No items found.
Rating
.svg)
Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
-
Disease state
-
Instructions
- 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.
No items found.
Nutritional Info
Storage
Notes
Used with permission from
UMass Medical School Center for Applied NutritionUMass Medical School Center for Applied Nutrition
Powered by nutritionaltherapyforibd.org
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments