If you like this recipe, head over toour recipe site.  These muffins are moist and delicious.


1/3  cup Teff Flour

1/3 Tiger nut flour

( you can replace both of these with Bob’s redmill gluten free flour)

1 cup almond flour

1 teaspoon baking soda

2 teaspoons Baking powder

1 teaspoons salt

1 1/2 large apples.  I used 1 Honey Crisp( large) and 1 Quince ( small).  I’ve never used Quince before and was intrigued.  Tastes yummy! You could also use 2 medium apples.

1 teaspoon pure vanilla extract

1/2 grated Lemon Rind

the juice of a 1/2 lemon

2 teaspoons Cinnamon

1/3 cup unsweetened apple sauce. I have them in single serve containers and use one of them.

8 tablespoons (1 stick; 113g) unsalted butter, room temperature

1/3 cup monk fruit with erythriol. I use Lakanta.

4 large eggs – room temp.

Optional: chopped pecan halves.


Preheat oven to 395.

In a food processor pulse the apples until quite small.

In the bowl of a stand mixer fitted with a paddle, cream the butter and sugar together until fluffy, 2-3 minutes. Add the eggs and mix on medium until combined. Add the flours, baking soda, baking powder, lemon rind, lemon juice, cinnamon,  salt and mix on low until almost incorporated. Add the apples and apple sauce  and mix on low until completely combined.

Scrape down the sides of the bowl and finish mixing with a spatula until the batter is completely combined.  add Pecans if using. Pour the batter into greased ( i use avocado oil) silicon muffin tray  and bake for 25 minutes, until the top is light brown and a wooden skewer or toothpick inserted into the centre comes out clean.


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