Chunky Apple Muffins
We are a house divided.
Two vastly different eating styles have developed, pitting husband against wife, sister against sister.
It’s the epic battle of
The One-Bite Bandits
(Note to self: Learn to play banjo. Start a Bluegrass band. Name it The One-Bite Bandit and The Pickers.)
Gigi and Pea Daddy are One-Bite Bandits. Their philosophy is that if a food tastes good, it will taste even better if you can shove the entire thing in your mouth at once.
As a Picker, this tends to aggravate me. Especially when I want a batch of cookies to last more than 24 hours, or better yet for a week’s worth of packed lunches. Steam starts coming out of my ears as Pea Daddy pops dough balls in his mouth in one fell swoop. He defensively says, “You should take it as a compliment!”
You can’t pack a compliment in a lunchbox. And Gigi takes lunch everyday. A lunchbox without a treat is a sad lunchbox indeed, no matter how many “I love you” Post-Its you include.
(Note to self: invent edible Post-Its.)
Lulu joins me as a Picker.
I pick because I like to make things last. I want to savor every delicious morsel.
Lulu picks so she can get at the good stuff and discard the rest. She strips donuts of their glaze in seconds, hoovers off cake frosting like a pro and I’ve seen her eat an entire chocolate chip cookie without consuming a single crumb of actual cookie.
(Note to self: stop whatever you are doing right now and vacuum. And then stop doing that and vacuum again.)
If only I could come up with a delicious treat that’s too big for the mouths of my One-Biters, but so chock full of “the good stuff,” it foils even the most persistent Pickers.
Chunky Apple Muffins
Inspired by Elana’s Pantry’s Cinnamon Apple Muffins
Makes 12 muffins
- 2 c. almond flour
- 3 T. coconut flour
- 1/2 t. baking soda
- 1/2 t. salt
- 1 t. cinnamon
- 1/2 c. maple syrup
- 1/4 c. olive oil
- 2 t. vanilla extract
- 1 flax or chia “egg” (1 T. ground flax seed or chia seeds + 3 T. water, whisked) or 1 organic egg
- 1 large apple, peeled, cored and diced
Preheat oven to 350 degrees. If using a flax or chia egg, mix together and set aside. Line a muffin tin with paper or silicone cups and set aside.
You can easily make your own almond flour using a high speed blender or food processor and blanched, raw almonds.
An 8-ounce bag yields approximate 2 cups of flour. Simply put the almonds in your blender or food processor and grind until a fine flour forms.
Combine almond flour, coconut flour, baking soda, salt and cinnamon in a large bowl.
In a separate bowl, whisk together maple syrup, olive oil, vanilla and egg or flax/chia “egg.”
Add wet mixture to flour mixture and mix until fully moistened.
Fold in chopped apples.
Spoon batter into muffin tin, dividing batter evenly between all 12 cups.
Bake for 25-27 minutes, until muffins are set and golden brown. Allow muffins to cool in pan for 30 minutes before serving.
If you happen to taste the batter, it will taste like caramel apples.
If you happen to smell your house, it will smell like heaven.
If you happen to have a Lulu-style Picker on your hands, these are so chunky, they will defy all picking attempts.
I’ve raised determined, persistent girls who stay true to themselves, no matter what the obstacles may be.
(Note to self: good job. P.S. Keep the vacuum handy.)