The holidays are finally winding down, although at our house we still have one more birthday and Valentine's Day to celebrate. I am feeling the need to return to more health-conscious eating, but also to start using up a lot of my pantry items, in anticipation of getting ready for our big move to New Mexico in the near future (barring any unforeseen circumstances, of course!). For some reason we have several jars of apple butter, so this recipe for relatively low-carb Apple Butter Muffins was just what I was seeking to satisfy both requirements.
The original recipe includes ingredients for a frosting, but I left them out as I do not think muffins need frosting. These moist and tender pastries are so easy to make that the hardest part was finding enough whole walnuts in the bag to place on top of each one! They would be great for breakfast or a light snack. This muffin recipe is definitely a keeper in my kitchen.
Low Carb Apple Butter Muffins
5 eggs
1 C. apple butter
1/2 tsp. vanilla
1 T. honey
1/4 C. melted coconut oil or butter
1/4 tsp. salt
1 tsp. baking soda
1/2 C. coconut flour
12 walnut halves
Grease a muffin tin or line with paper liners. Set aside.
In a large bowl, combine the eggs, apple butter, vanilla, honey and coconut oil. Beat until smooth. Add the salt, baking soda, and coconut flour and blend until fully incorporated. Pour the batter into the greased or lined muffin tin cavities, dividing evenly. Top each muffin with a walnut half and press each in lightly.
Bake at 375 degrees for 12-15 minutes, until the muffins are set and slightly brown around the edges. Remove from the oven and cool in the pan for 5 minutes. Remove and serve. Serves 12.
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