This muffin is a terrific option for breakfast when to busy to make a meal to sit and enjoy before a long busy day. These muffins can be made in advance and stored properly in an air tight container in the fridge can last up to 2-3 weeks. After being refrigerated a quick warm up in the microwave for 30 seconds and it is like they just came fresh out of the oven. Now lets talk about substitutes as not everyone has the same taste, instead of apples you could use lightly cooked pears or bananas. If you would like to add more of a crunchy texture add 1/4 cup of chopped nuts or coconut or both equalling 1/4 cup, by adding one or both coconut and chopped nuts you are also adding healthy fats. If you have ever had dried medjool date you are aware they have a natural sweetness to them, by adding them into the apples while they cook will increase the sweetness of these Apple And Egg Breakfast Streusel Paleo Muffin with out all the added sugar.
3 large green apples, peeled and chopped into 1/2 inch piece, approximately 2 cups
3 tbsp warm water
2 tsp cinnamon, divided
1 1/2 tbsp ghee or coconut oil, melted
3 tbsp coconut milk
1 1/2 tbsp coconut flour
1/4 tsp baking soda
- Preheat oven to 350F. Prepare muffin tins by lining with parchment cup liners.
- In a medium skillet, sautée the apples, water, 1 1/2 tsp of the cinnamon, and ghee or coconut oil until the apples are the consistency of chunky apple sauce or apple pie filling. Allow the mixture to cool before combining with the egg mixture.
- In a medium-sized mixing bowl, whisk the eggs, ghee, coconut milk, coconut flour, 1/2 tsp 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 prepared muffin tins 1/4 cup full each. Gently spoon about one teaspoon of the remaining apple mixture onto the top of each muffin.
- Bake for 40 minutes.