Tea Infused Spiced Paleo Apple Muffins will put you right into that “Fally” mood (they’re great any time of year, though)! They’re moist, filling, rich, and packed with spices and other tasty, healthy ingredients! Emi and I added a ton of flavor to these little beauties by infusing an herbal spiced tea into the mix (the link I’m giving you is for a pack of 6…stock up for the season!). It’s a simple technique, and I’ll show you how to do it.
Before we get to the recipe for the Paleo apple muffins, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
Here’s the recipe (makes about 16 muffins):
- 1 Cup Almond Flour and/or Cashew Meal*
- 1/2 Cup Coconut Flour
- 1/4 Cup Tapioca Flour**
- 1/2 Cup Coconut Sugar or Xylitol***
- 1 Tsp Baking Soda
- 1 Tsp Sea Salt
- 2 Tsp Pumpkin Pie Spice
- 1 Tsp Organic Cardamom
- 1 Tsp Organic Ginger
Preheat the oven to 350 degrees F, or 325 degrees F for a convection oven. Place Fall themed cupcake liners in a muffin tin and set aside. Sift the coconut flour, then mix together all of the dry ingredients in a large bowl and set aside.
* I like to combine almond and cashew flours to bake with. I love the flavor of the cashew, but it’s more expensive and not as fine. If you mix them it turns out just right. The best price I’ve found for cashew flour is at Trader Joe’s.
** Tapioca Flour is Paleo, but not low glycemic! There’s only a tiny bit in this recipe (it helps the texture), but if you need to really watch your carbs, replace it with an equal amount of almond flour.
***Xylitol is a very low carb, natural sweetener that tastes like sugar. It’s not Paleo, but I recommend using it if you have diabetes or have to keep your carbs very low.
- 1/2 Cup Coconut Cream
- 2 Gingerbread Spice Herbal Tea Bags
- 3 Eggs
- 1/4 Cup Unsulfured Molasses
- 1 Tsp Vanilla
- 1/4 Cup Coconut Oil, Melted
Combine coconut cream and tea bags in a microwaveable mug. Microwave for 1 minute, and stir to release all the flavors of the tea bags. Set that aside, and in the bowl of your stand mixer combine eggs, molasses, and vanilla. Mix on medium until well blended. Combine the coconut cream and coconut oil in a small bowl, then pour that into the eggs. Make sure the coconut cream is not scalding hot, or it will curdle the eggs! Add the dry ingredients and mix until well blended. The next step for these Paleo apple muffins is to prepare the filling.
For the Filling:
- 2 Small Granny Smith Apples, Quartered and Cored
- 2 Tbsp Raw Honey
- 1 Tsp Organic Cinnamon
- 1/4 Cup Dried Cranberries
- 2 Tbsp Pecans
- Squeeze of Lemon Juice
Place all of the ingredients in food processor and run it until it looks like this:
Now to bring it all together! Spoon batter into cupcake liners, and fill them about 3/4 full. Spoon about 1-2 Tbsp of the apple mixture into the middle of each muffin and push it down a little (no big deal if some is around the sides, too).
Bake for 19-21 minutes for a convection oven. I would check them at about 17 minutes if you are baking at 350 in a normal oven. It’s hard to tell if they’re done, but I just pressed my finger lightly into the middle of one to make sure it was set. Don’t burn yourself!
Enjoy Tea Infused Spiced Paleo Apple Muffins with Whipped Cashew Cream!