Hello faaaaall! People don’t think Arizona has seasons, but the truth is, it’s been rainy and cool and very fall-like. We had tickets to a music festival this weekend and we skipped it because it rained all day. There was an international food and culture festival downtown that we did attempt to go to, but then left after hiding under a tree to avoid the rain.
We have gotten 5x the average rainfall in October this year, but we’ve definitely had fall! I’m sick of the rain, but all the long-time Arizonans think it’s so wonderful and special when it gets overcast and grey. Ew. No. I moved here for sunshine.
Thankfully, rainy cool weather is perfect for baking! And let me tell you, these muffins are GOOD! They’re loaded with fall spices, dried apple, walnuts, and maple syrup. Now if that doesn’t scream fall, what does? I might even like them better than the pumpkin spice ones. Don’t tell.
To make them extra tasty I sprinkled a layer of organic sugar over the top to create that crisp bakery-like crust. It’s divine. I will warn you, this recipe only makes 8 muffins, and they will disappear in 24 hours, so be prepared to make several batches. The ingredients list looks long because of all the spices, but I promise these are simple to throw together.
Grain-Free Apple Spice Muffins
1/2c arrowroot starch
5T pure maple syrup
1 1/2T butter, melted
1 1/2c almond flour
1 1/2T coconut flour
3/4t baking soda
1/8t cream of tartar
1/4t all spice
1/2c dried apple rings, diced small
1/2c walnuts, diced small
1T organic sugar (optional)
Preheat the oven to 325 degrees. Place 8 parchment liners into a muffin tin.
In the bowl of a mixer, add the first 6 ingredients and mix until smooth. Scrape down the sides and mix again.
In a small bowl, whisk together the remaining dry ingredients, except the dried apple, walnuts, and sugar.
Add the dry ingredients to the mixer and slowly mix all ingredients together, then adjust the speed to medium-high and beat for about 1 minute.
When the batter is well mixed, fold in the walnuts, dried apple.
The batter will be thick, but scoop it into 8 muffin cups. They’ll be about pretty full.
Sprinkle a single thin layer of sugar over each muffin.
Bake the muffins for 30 minutes. As soon as you can touch them, move the muffins to a rack to cool.
If you decide to make these muffins, snap a pic for me! I wanna see them, so tag me on instagram at #ideatthatfoodtoo. Or, click the image below to Pin this recipe and save it for later!