1 large Granny Smith Apple
1 Tablespoon ground Cinnamon
3 Tablespoons Pure Maple Syrup (the REAL stuff okay?)
1 Stick of butter, melted
1 Cup Almond Meal/flour
1/3 Cup Arrowroot
3 Tablespoons Coconut Flour
1 1/2 Teaspoons Baking Soda
1 Teaspoon Vanilla Extract
4 large Eggs
about 3 ounces cream cheese (not the whipped kind)
Coconut oil or butter for greasing muffin tins
Jumbo muffin tins (this recipe makes about 8 muffins)
Core the apple, but don’t peel it, you want to leave the fiber with the fruit! Cut into chunks.
Place the apple in a food processor with the Cinnamon and pulse until the apple is in tiny pieces but not mush.
Add the remaining ingredients EXCEPT Cream Cheese, and process until the batter is completely combined and almost smooth. Don’t worry about every single little lump, if there are huge lumps break them up with a fork and pulse the food processor one more time. Let the batter rest while you grease the muffin tins and preheat the oven to 350 degrees. The batter will become thicker as it rests.
Spoon batter into the greased muffin tins, about two heaping spoons to cover the bottom and fill the tin about halfway. Break or slice the cream cheese into equal segments and place on the batter in the tins, then fill the muffin tins to 3/4 full with the remaining batter. Bake for about 20 minutes, check for doneness as you would a cake with a toothpick or fork, muffin is done when the toothpick comes out cleanly (there may be cream cheese but should not be batter) They will brown SLIGHTLY on the tops.
Enjoy! Be careful of the hot cream creese filling! These are good room temperature as well.