APPLE BANANA PANCAKE MUFFINS
APPLE BANANA PANCAKE MUFFINS
Keywords: gluten-free paleo
Ingredients
- 1 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup full fat coconut milk (or half a can and ¼ cup of almond milk)
- 1 ripe banana, mashed
- 3 large eggs
- 1 teaspoon vanilla extract
- A handful of chopped pecans or almonds
- 1 large or 2 small apples cored and diced (about 2 cups)
- 1 tbsp butter
- 1 tbsp honey
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1 tsp lemon juice
Instructions
In a frying pan over low heat, melt butter. Add honey, cinnamon, nutmeg and lemon juice. Blend together and cook for about 1 minute. Add diced apples and stir to coat them. Let them sit on low till you have the batter ready to go.
In a bowl whisk or beat together the coconut milk, mashed banana, eggs and vanilla.
Add the dry ingredients into the wet ingredients and mix until well-combined.
You can either put the apple mixture on the bottom or top. I put them on the bottom and turned them upside down and left the pan on top of them for a few minutes to let the glaze mixture absorb into the muffin. If you put the mixture on top, all the glaze will absorb so there is no need to flip them over.
Divide the apple mixture evenly between your muffins tins and top with batter. Top with nuts.
Cook at 425F for 10 minutes, then reduce oven to 375F and cook for an additional 10 to 12 minutes.
Makes around 15 to 18 muffins depending on the size of your muffin tins.