Cinnamon-Spiced Apple Cupcakes
15:47
I am a sugar addict. I've had a major sweet tooth since childhood and have never seen it as a real issue until a few weeks ago. I love baking Paleo treats, and often find myself adding a little more honey or coconut sugar than the recipe actually calls for. After a long day at school, I often reach for an almond-date cookie dough ball. After a particularly intense workout session, I grab a spoon and dive headfirst into a bowl of watermelon and pineapple. I actually can't buy Enjoy Life chocolate chips because I know I'll"enjoy life" a little more than I should, over reruns of "Cougar Town".
I'm neither overweight, nor am I unhealthy, but I decided that a little self-induced sugar-rehabing might not be a bad idea. So, last week on November 1st, the 21 Day Sugar Detox came into play.
I was all gung-ho to start my detox last Thursday. One of my closest friends Sarah {who also has adopted a Paleo lifestyle) agreed to do the detox with me and we immediately got to work brainstorming recipes and meal ideas. And the first couple of days were a breeze.
But now, on Day 5, I started getting cravings. It's easy to pass bags upon bags of discounted Halloween candy, but staring at all of them is giving me some major pineapple cravings.
This past Friday night, I spent the evening with friends at a Shabbat dinner hosted by a Columbus organization for young professionals. I had eaten before I went because I wasn't sure if I would be able to eat anything there, but low and behold, my options were abundant.
From green beans with almonds and plain chicken to brisket with carrots and platters of olive oil-roasted vegetables, everything was delicious. Then came dessert. I stared longingly at pumpkin spice cupcakes and crumbled apple crisp with whipped cream and dark chocolate ganache squares. Y-u-m.
So, I sat there, watching all of my friends indulge their respective sweet tooths, while I plotted recipe ideas so that I could enjoy some sort of treat on this detox (counterproductive, I know, but still.) I rushed home and found this amazing recipe from Diane Sanfilippo herself for apple streusel muffins. And they're totally sugar-free and 21 Day Sugar Detox sanctioned. SCORE!
So, uh, yeah-- they're totally delicious, like beyond-my-wildest-dreams good, so you should try them. Like now. But really. (Just be careful not to exceed 4 muffins per day if you're on the 21DSD as per the fruit allowance). And believe me, that'll take more will power than you think.
Apple Streusel Egg Muffins
(via Balanced Bites and Practical Paleo)
Yields 12 muffins
Ingredients:
So, uh, yeah-- they're totally delicious, like beyond-my-wildest-dreams good, so you should try them. Like now. But really. (Just be careful not to exceed 4 muffins per day if you're on the 21DSD as per the fruit allowance). And believe me, that'll take more will power than you think.
Apple Streusel Egg Muffins
(via Balanced Bites and Practical Paleo)
Yields 12 muffins
Ingredients:
3 large green apples, chopped into 1/2 inch pieces (approximately 2 cups) – peeled if you like
3 tablespoons warm water
2 teaspoons cinnamon, divided
1 1/2 tablespoons butter or coconut oil (to make it dairy-free), melted
9 eggs
3 tablespoons coconut milk
1 1/2 tablespoons coconut flour
1/4 teaspoon baking soda
Preparation:
Preheat oven to 350F.
In a medium skillet, sautée the apples, water, 1 1/2 teaspoons of the cinnamon, and butter or coconut oil until the apples are the consistency of chunky applesauce or apple pie filling. Allow the mixture to cool before combining with the egg mixture.
In a medium-sized mixing bowl, whisk the eggs, butter, coconut milk, coconut flour, 1/2 teaspoon of cinnamon, baking soda, and salt until well combined. Add the cooled apples, reserving 1/4 cup for a garnish.
Spoon egg and apple mixture into parchment cup lined muffin tins—1/4 cup each. Gently spoon about one teaspoon of the remaining apple mixture onto the top of each muffin.
Bake for 40 minutes.
In a medium skillet, sautée the apples, water, 1 1/2 teaspoons of the cinnamon, and butter or coconut oil until the apples are the consistency of chunky applesauce or apple pie filling. Allow the mixture to cool before combining with the egg mixture.
In a medium-sized mixing bowl, whisk the eggs, butter, coconut milk, coconut flour, 1/2 teaspoon of cinnamon, baking soda, and salt until well combined. Add the cooled apples, reserving 1/4 cup for a garnish.
Spoon egg and apple mixture into parchment cup lined muffin tins—1/4 cup each. Gently spoon about one teaspoon of the remaining apple mixture onto the top of each muffin.
Bake for 40 minutes.
0 blogger-facebook