Let me caveat this, first of all, in saying that Whole30 doesn’t want you baking anything. So, #notsponsored. But, these muffins are incredibly moist and protein-packed, so they make an easy breakfast when smeared with some sunflower butter and a great afternoon pick-me-up. If you aren’t into a super-moist muffin (then who are you, am I right?!), you can cut down the oil a little bit – the banana keeps the texture pretty soft. Here’s the recipe:
Abbi-Needed-Muffins-To-Survive-Whole-30 Apple Muffins
Makes about 24 small muffins
2 cups almond flour
1/2 tsp. sea salt
1/2 tsp. baking soda
1/4 c. arrowroot powder
2 tsp. cinnamon
1/4 c. grapeseed (or other Whole30-friendly) oil
1 large egg
2 medium apples, cut into small chunks
4 dates, pitted
Preheat the oven to 350˚F. Spray two muffin pans with cooking spray.
In a large bowl, combine first 5 ingredients and whisk until combined. In a food processor, combine oil, egg, dates, and banana. Pulse until dates have been incorporated completely. Pour the liquid mixture into the dry ingredients, and then add chopped apples. Use a spatula to fold all ingredients together. Spoon into muffin tins, filling them about halfway (I use one large spoonful). Bake for about 20 minutes, or until muffins start to brown on top and are holding together. Cool on a wire rack.