Secret Recipe Club

 What’s up Monday?

Secret Recipe Club reveal time.

My favvvvvvvvvorite time of the month, obviously 🙂

This month my secret recipe comes from Nayna, the lovely woman behind the blog, Simply Food.

 Nayna lives in the U.K…..how awesome is that?

So jealous Nayna!

Nayna’s blog is all about simple home cooking…if ya know me, the simpler the better…especially when it comes to cooking.

Nayna focuses on a variety of cuisines, mostly vegetarian, from Indian desserts, to Greek cuisine, she does it all!

Of course something sweet caught my eye, her Cinnamon and Apple Upside Down Muffins.

I mean, c’mon, fall…apples…duh!

Let’s do this.

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Apple + cinnamon = classic combo!

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These muffins are absolutely comforting…it’s a total “cold, winter day I need a snack with my coffee” muffin.

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That is the only kind of muffin I need.

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The ONLY kind. 🙂

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Upside down muffins are always in style.

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Especially coconut butter glazed upside down muffins.

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You know I put the healthy one-two punch on these babies.

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Oh yes.

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Get excited 🙂

Upside Down Apple Cinnamon Muffins
Author: 
Recipe type: Muffin, Breakfast, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Slightly sweet cinnamon muffins chock full of fresh apple. Gluten-free, paleo, refined sugar-free, nut-free.
Ingredients
  • ¼ c. melted coconut oil
  • 5 large eggs, at room temperature (or equivalent egg substitute)
  • 1 T. pure maple syrup
  • ½ c. granulated stevia
  • ¼ c. + 3 T. coconut flour
  • 1 T. ground cinnamon
  • ½ t. baking soda
  • pinch of salt
  • 1 apple, peeled, cored, and chopped
  • coconut butter, melted, for drizzling, optional
Instructions
  1. Preheat the oven to 350 degrees F. Grease a few mini bundt pans w/ cooking spray and set aside. I used 9 mini bundt pans.
  2. In a large mixing bowl, whisk together the coconut oil, eggs, maple syrup, and stevia until smooth.
  3. Stir in the coconut flour, cinnamon, baking soda, and salt until combined.
  4. Fold in the apple.
  5. Divide the batter evenly between the bundt pans.
  6. Bake for 25-30 minutes, or until the cakes are golden and a toothpick inserted into the center of the cakes comes out clean.
  7. Let cool and drizzle with melted coconut butter.
Notes
* You could pour the batter into muffin cups or mini muffin cups if you don't have bundt pans. Just watch for the cooking time difference. 🙂
Nutrition Information
Serving size: 9 Calories: 115 Fat: 6.9g Saturated fat: 6g Unsaturated fat: .5g Carbohydrates: 8g Sugar: 4g Sodium: 129mg Fiber: 2.6g Protein: 4.6g

MANGIA!!!

 

Comments

  1. A LOVELY recipe from my friend Nayna, whom I have met recently and she has some LOVELY recipes too! Karen

  2. So cute and delicious. They look like little bundt cakes!

  3. Comforting is right! Nothing better than cinnamon and maple syrup. Perfect pick for this month, and the chilly temps!

  4. Oh boy…these look dangerous. YUM

  5. Very fall, who wouldn’t want one of those muffins this time of year, and the coconut butter topping…yay, that just cinches it.

  6. Mmm this look amazing. An muffins with a topping like that are a winner in my books

  7. Looks and sounds incredibly tasty! Glad to be part of SRC group C with you!

  8. You are right – apple and cinnamon is a great combo. And they would be great in a muffin. Great pick

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