Well here it goes, my first post on my new website. I’m so excited to start sharing my love of food and running with the world! I had a hard time trying to decide what recipe to publish first, but I finally decided on these yummy Apple Cranberry Muffins. I chose to do a breakfast food because it is by far my favorite meal…unless of course we are counting dessert as a meal. I think I love breakfast so much because I start my mornings with a run and when I finish I’m always extra hungry and excited to eat.
During the week my breakfast is usually a little more on the boring side, an omelet filled with either chicken or black beans and topped with salsa, a piece of toast, and a cup of coffee (this is probably most essential part). However, on the weekends and special occasions I love to make baked goods for breakfast. Some of my favorite breakfast foods include, cinnamon rolls, pancakes, french toast, muffins, and pretty much any kind of egg dish. I’m one of those people where breakfast isn’t just meant to be eaten in the morning, I love making a delicious savory frittata for dinner filled with vegetables, cheese, or meat. One of my Friday night staple dinners that I have stuck to for probably the last year has been pancakes. They are the perfect dinner for me before my long runs on Saturday mornings. They are loaded with all the quick digesting carbs I need and tend to not upset my stomach even when I’m 10 miles into a run.
Anyways, there will be plenty of recipes for pancakes on this site in the future, but for now lets get back to these muffins. I made these muffins using almond flour for a high protein, low carb option. I added diced apples, cinnamon, and dried cranberries to them to give them that delicious fall flavor. If you’re looking for a muffin that is loaded with protein and the healthy fats your body needs, give these a try!
- 2 3/4 cup almond flour (I use Honeyville brand)
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 3 egg whites + 1 whole egg
- 1 teaspoon vanilla extract
- 1/4 cup honey
- 1 apple, shredded
- 1/3 cup dried cranberries
Preheat oven to 350F.
Spray a 12 cup muffin tin with cooking spray or line with muffin cups and spray them.
Combine the flour, baking soda, cinnamon, nutmeg, and cloves in a large mixing bowl.
In a smaller mixing bowl whisk together the eggs, vanilla, and honey.
Add the egg mixture to the dry ingredients and whisk until combined.
Fold in the shredded apple and dried cranberries.
Fill the muffin cups 3/4 of the way full with the batter.
Bake for 20-30 minutes or until a toothpick inserted comes out clean.
Keep an eye on them as they bake, almond flour has a tendency to burn easily.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 204 Total Fat: 13g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 16mg Sodium: 126mg Carbohydrates: 18g Fiber: 4g Sugar: 12g Protein: 7g