Ingredients
Wet Ingredients
- 3 large eggs, room temperature (pasture-raised if possible)
- ¼ cup nut butter (I used almond butter)
- ½ teaspoon vanilla extract
- 2 apples, coarsely grated with peel (Honeycrisp or Granny Smith work well)
- 1 apple, diced into ½-inch cubes with peel
Dry Ingredients
- 2 ½ cups blanched fine almond flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon Himalayan salt
Topping
Method
Step 1
Preheat the oven to 350°F and line a muffin tin with cupcake papers or use a sturdy silicone muffin form. Add the eggs, almond butter, and vanilla extract to a bowl and whisk to combine.
Step 2
Add both the chopped and grated apples to the egg mixture, stir to combine.
Step 3
Mix all the dry ingredients in a separate bowl. Stir to disperse evenly. Pour the dry ingredients into the wet ingredients and stir just until combined. The batter will seem fairly dry and a little lumpy. Avoid over-mixing the batter.
Step 4
Divide the batter evenly amongst 12 muffin cups, then top with the pecans by lightly crushing them in your hands before sprinkling over the muffin batter.
Step 5
Bake for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Enjoy warm or store in an airtight container for up to 4 days at room temperature.
Nutritional analysis per serving:
