Apple Muffins

These muffins are packed with yummy ingredients and go together quickly once you have your 1 cup of fresh apples, diced.

Apple Muffins
These muffins were inspired from a recipe from one of my favorite cookbooks. I added a little almond flour and used caramel stevia.
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  1. 1 cup Silk almond/coconut milk or milk of your choice
  2. I cup peeled and finely diced apples
  3. 2 1/2 Tbsp coconut oil
  4. 1 Tbsp ground flax
  5. 1 1/2 tsp pure vanilla extract
  6. 5 drops of liquid caramel stevia
  7. 2 cups of spelt or all purpose flour
  8. 1/3 cup of almond flour
  9. 1/2 cup coconut sugar
  10. 2 tsp baking power
  11. 1/2 tsp cinnamon
  12. 1/2 tsp salt
  1. Preheat oven to 350 degrees. Place cupcake liners in muffin tin. Spray coconut cooking spray into each paper liner.
  2. Add first 6 ingredients in small bowl and stir. Let sit for at least 5 minutes
  3. Combine remaining ingredients in a larger bowl and stir.
  4. Add wet ingredients.
  5. Mix until all ingredients are mixed well.
  6. Fill batter into muffin tin. (I used a small cookie scoop - 2 scoop of batter fills each cup evening)
  7. Bake for 20 minutes or until a toothpick comes out clean. Cool on rack for 10 minutes before removing.
Adapted from Chocolate Covered Katie
Deliciously Inspired

Read why buying organic apples is important

Here are a few more recipes using apples:

Stuffed Apples

Apple Blueberry Steel Oats

Here is one of my favorite kitchen tools:

Medium Cookie Scoop


Easy Cheesy Drop Biscuits

I made these easy drop biscuits for my son and new daughter-in-law’s BBQ themed wedding rehearsal last month. They were the perfect size for a buffet that included…..

  • Drop Biscuit 3 - del insp

brisket, turkey, beans, kale salad, potato salad, monster cookies and almond joy date bites.

Easy Cheesy Drop Biscuits
Yields 20
An easy to put together batter that requires no rolling out and cutting. The biscuits are crispy on the outside and tender on the inside.
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  1. 4 ounces (1 stick) cold unsalted butter, cut into 1/4-inch pieces and refrigerated
  2. 1 1/2 cups flour - I used White Spelt or Gluten Free Cup4Cup flour
  3. 1 tsp of garlic powder
  4. 3/4 cut of shredded cheddar cheese
  5. 2 teaspoons baking powder
  6. 1 teaspoon kosher salt
  7. 3/4 cup milk - I used Silk Almond/Coconut Milk
  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, garlic powder and salt.
  3. Add cheese in and coat with flour mixture.
  4. Toss butter into the dry ingredients until coated with flour. Working quickly and using your fingers or a pastry blender, rub or cut butter into flour until it resembles coarse meal. Alternatively, add flour mixture and butter to food processor and pulse 2 to 3 times to form pea-sized pieces; transfer to a large bowl.
  5. Add milk and stir with a fork until it just comes together into a slightly sticky, shaggy dough.
  6. For small biscuits: Using a teaspoon or small ice cream scoop, mound walnut sized balls of dough onto the prepared baking sheet. For large biscuits: Using a 1/4-cup measuring scoop, mound balls of dough onto the prepared baking sheet.
  7. Bake biscuits until golden brown, about 15 minutes for small biscuits and 20 minutes for large ones. Let cool slightly, then transfer to wire rack. Serve warm or at room temperature.
Adapted from Serious Eats
Adapted from Serious Eats
Deliciously Inspired


Wedding Rehearsal 1

Rehearsal Dinner - Papa

Rehearsal - Puppy Love


Gluten Free Bread


One of my challengers, Jen, shared this good gluten free bread recipe.  I excitedly got my ingredients gathered and started mixing it up.  It works up quickly and slices thin which is always good when you are being intentional about portions.  You can find the recipe here 

Serve with a little sliced apple and a healthy nut butter and just maybe a drizzle of honey or 100% fruit spread. 


It’s this easy – no mixer needed.  I used 3 Tbsp organic butter and 3 Tbsp of coconut oil.  Next time I want to try replacing the eggs with ground flax seed (3 Tbsp of water and 1 Tbsp ground flax seed = 1 egg.  Mix well and let thicken for a few minutes)  This is a good alternative for those that need to limit their egg consumption.


Place it in a well greased loaf pan. I used a coconut oil spray.


Bake It.  Let cool for 10 minutes.  Run a butter knife around the edges and flip out.  I use another cooling rack.  Place on top of the loaf pan and flip.  Then I flip back onto another cooling rack.

Even had a chance to straighten out my baking center while the bread was baking.

For 21 Day Fixers – 1 serving = 1 blue container, .5 red container

Is this a recipe you would try?