Clean Eating

Apple Crumble Muffins

SERVES 4. HANDS-ON TIME: 15 MINUTES. TOTAL TIME: 35 MINUTES.

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The ultimate grab-and-go breakfast, these lightly spiced muffins are made with almond flour to keep them lower in carbs.

MUFFINS

1 cup almond flour

4 large eggs, whisked

1 apple, peeled and diced

¼ cup unsweetene­d vanilla almond milk 1 tbsp granulated monk fruit sweetener (TRY: Now Foods Organic Monk Fruit 1 to 1

Sugar Replacemen­t) 2 tbsp coconut oil

2 scoops marine collagen

1 tbsp ground cinnamon

1 tsp baking powder

⅛ tsp sea salt

CRUMBLE

1/2 cup almond flour

2 tsp solid coconut oil

1/2 tsp granulated monk fruit sweetener (TRY: Now Foods Organic Monk Fruit 1 to 1 Sugar Replacemen­t) 1/2 tsp ground cinnamon

1. Preheat oven to 325°F. Grease a 12-count nonstick muffin pan with cooking spray or line with paper muffin cups.

2. To a large bowl, add all muffin ingredient­s and mix to combine. Divide batter among muffin cups. 3. In a small bowl, combine crumble ingredient­s. Using your hand, cut coconut oil into flour. Sprinkle topping over muffins.

4. Bake for 20 minutes, or until a toothpick inserted into the center of muffin comes out clean. Let cool.

NOTE: If following our Meal Plan, freeze 6 muffins for later in the week. Store remaining muffins in a container in the fridge. Reheat in a toaster oven when called for.

PER SERVING (1/4 of recipe): Calories: 437, Total Fat: 35 g, Sat. Fat: 11 g, Monounsatu­rated Fat: 16 g, Polyunsatu­rated Fat: 6 g, Carbs: 21 g, Fiber: 7 g, Sugars: 6 g, Protein: 18 g, Sodium: 280 mg, Cholestero­l: 186 mg

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