Apple Pecan Muffins and A Note To Fall

Growing up in the Bay Area of California, I’ve learned to adapt to sudden changes in the weather. A chilly, sopping wet, rainy Sunday can easily be followed by a day filled with sunshine, sundresses and flip- flops. Indian Summer usually peeks in throughout September and October, bringing with it a soft breeze and a mystical warmth reminding me that Fall is just around the corner.

As an avid beach lover, I’ve been lucky to have experienced nothing but warm (no, scratch that….HOT!!) days since my move to the Los Angeles area. And while I love the sun and warmth, I’ve already started pining away for the flavors and scents of Fall. It really is my favorite season- the intoxicating aroma of cinnamon, nutmeg, baked apples and pumpkin bread. A big pot of hearty homemade soup simmering on the stove. Wearing jeans and boots and scarves and cute hats. I love all of it. And I never thought I would say this, but I even miss my old friend, the fog.

Fall, I know you’re out there….

Come on in…..anytime…

I’ll be waiting.

Apple Pecan Muffins

My Recipe

1 cup almond flour

1/4 cup quinoa flour

1/4 cup arrowroot flour/powder

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp cardamom

1/4 tsp cinnamom

1/4 cup butter, melted

1/4 cup maple syrup

1/4 cup agave nectar

1 egg, beaten

1 /2 tsp blackstrap molasses

1 tsp vanilla

1 cup of grated apple, peel on

1/4 cup chopped toasted pecans

Optional Topping

2 tbsp chopped toasted pecans

2 tbsp almond flour

1 tbsp cold butter, chopped into small bits

1 tbsp + 1 tsp brown sugar

Method:

Preheat oven to 350 degrees. Place muffin papers in tray.

For The Topping:

In a small bowl combine all topping ingredients and pinch with your fingers until mixture combines and becomes mealy. Set aside.

Muffins:

Grate the apple and set aside. Combine flours, baking soda, baking powder, cinnamon, cardamom and salt in a bowl. In a large bowl whisk melted butter, syrups, molasses and vanilla. Add the beaten egg. Add the grated apple and chopped toasted pecans. Combine dry ingredients into wet ingredients with a wooden spoon or spatula. Mix until just dry ingredients are just incorporated. Do not to overmix.

Fill cups 2/3 full and sprinkle with topping. Bake for 27 minutes (depending on the accuracy of your oven). This recipe yielded 9 regular sized muffins. To make sure muffins bake evenly, fill the three empty cups with water.

Tagged as: apple pecan muffins, Breakfast, Fall Recipes, Gluten-Free