Paleo Apple and Sunflower Seed Muffins [Gluten free, Dairy free, Grain free]

There are certainly times when grabbing a muffin and a coffee to start the day is just necessary. I decided that with the school holidays upon us, I would need to have some ‘treats’ prepped for the kids (and me!!) for some of our busier days. I gathered said bambinos and put them to work – one was whisking, the other mixing, and I was grating. Teamwork is what it’s all about! Plus, getting the kids to help me means they stay out of trouble if left to their own devices πŸ˜‰

Egg coffee and a muffin

This recipe is a combination, or spinoff rather, on two other recipes – the carrot, ginger and sunflower seed pancakes and more so, the CinnApple cookies recipe. 
It’s fairly quick and easy to throw together, great for play dates or after-school snacks too. I don’t mind the kids tucking in to this because I know it’s not loaded with nasties! 

Recipe for Apple and Sunflower Seed Muffins

Yield: 6 muffins

Prep time: 10 minutes

Cooking time: 15-20 minutes

What you need

1 cup almond flour 

1/4 cup tapioca flour

1 tspn baking powder (or mix bicarb and cream of tartar)

1/2 tspn ground allspice

1/4 tspn ground cinnamon

Pinch of salt

Few drops vanilla extract

3 tblspns date paste 

2 eggs, whisked 

1 cup grated apple (core and peel before grating)

2 tblspns sunflower seeds

What you need to do

1. Preheat oven to 180Β°C. Line a muffin tray with cases.

2. Add dry ingredients to a bowl, and mix together.  

 
3. Then add the wet ingredients, give it a good stir, making sure to incorporate the apple and sunflower seeds evenly through the mixture.  

 
4. Scoop into cases, bake for 15-20 minutes, or until cooked through (depends on your oven).  

 
5. Remove from tray and allow to cool. Done!
 

They’re deliciously moist and not overly sweet. Store them in an airtight container in the fridge for a day or two, or wrap individually in cling wrap and freeze. They’re fantastic when slightly warm, but just as good at room temperature!

Enjoy!

Please note: If you’d like to use and share this recipe, PLEASE DO! All I ask is that you please link back to this page to my original recipe. Thank you!

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