I just took a DNA test and turns out, I’m 100% that basic b*tch.
Apple season is here and I’m not mad about it at all.
While I certainly love a good time apple picking on a farm, this year I took the NYC approach. I headed to the farmers market to grab up some delicious apples to make homemade apple cider (which is served best with ginger kombucha and bourbon) and all the apple baked goodies.
I look back on the blog from 5 years ago (I still can’t believe I’ve been doing this for that long) and see the transition in baking. Last apple muffins were giant bakery sized and topped with a oat and brown sugar topping. While I miss gluten, I certainly do feel better after eating these muffins.
So however you feel like getting your basic on this fall, gluten or not, enjoy these :) xx
Servings: 12 muffins
1/3 cup melted coconut oil
1/3 cup + 2 tablespoons coconut sugar
2 tablespoons maple syrup
2 teaspoons cinnamon
1 teaspoon cardamom
1 teaspoon mesquite power
2 teaspoons maca
1 teaspoon vanilla extract
1/4 cup tahini
1/4 cup non-dairy kefir
2 eggs, room temperature
1 teaspoon baking powder
2 cups cassava flour
2 cups of granny smith apples finely diced
Preheat your oven to 350 degree and line a muffin tin.
Toss the chopped apples with 1 teaspoon of cinnamon and the 2 tablespoons of coconut sugar.
In a bowl, combine the coconut oil, maple syrup, coconut sugar, cinnamon, cardamom, maca, and mesquite.
Then whisk in the vanilla, eggs, and tahini.
Next fold in the baking soda and flour.
Fold in the apples and kefir.
Fill your muffin tin 3/4 of the way full and smooth the tops.
Bake for 35-40 minutes or until a toothpick comes out clean.