Today was chilly, and windy and full of dark clouds, and I loved every minute it. Fall is easily one of my favorite times of year and today she showed up in her best outfit ready to impress. So, I did what anyone with a food obsession would do and got to baking! 

I was feeling inspired by the stormy weather and craving something comforting. I had some green apples leftover from an Apple-Parsnip soup I'm working on and thought why not try to use them up? Aaaaand then these beautiful babies were born. 

They're soft and fluffy, but just heavy enough to soak up some delicious grass-fed butter and the sweetness is just right! Make them up for Sunday brunch or just as a sweet, grain-free treat for you and the fam. Even your non-healthy-food-lovers will adore them! 



2 cups blanched almond flour

1 tbsp ground cinnamon 

1 tsp baking powder 

1/4 tsp sea salt 

1/3 cup coconut sugar 

1/2 cup butter, melted 

1/2 cup unsweetened almond milk 

2 eggs, whisked

1 1/2 cup green apple, diced small (about 2 small apples) 

Organic brown sugar, for topping 



1. Preheat your oven to 350 and line a muffin sheet with liners. 

2. In a large mixing bowl, add your almond flour, cinnamon, baking powder and sea salt together and mix. 

3. In a smaller bowl, add your melted butter, eggs, almond milk, coconut sugar and apples and mix well. 

4. Add your dry and wet ingredients together in your larger bowl and combine well. 

5. Scoop batter to about 3/4 full in the liners and sprinkle with a little bit of brown sugar on each. Bake for 15-17 minutes, or until a knife comes out clean. 

6. Serve warm with butter or some nut-free milk and enjoy!