Pumpkin & Pomegranate

I came up with the idea to make these yummy apple muffins because my father is a muffin guy. My dad has been visiting these past few days, and one of the things we have discussed has been nutrition. Recently he went to see a nutritionist, and while I believe that she means well when she told him to “cut down on the bread”, I do not agree with her when she says “a tortilla is a better choice”. The only thing you are cutting there is the yeast. Usually I am not in agreement with most nutritionists, but I can at least give this woman some credit as she did tell my father that bread isn’t so much a health food. He seems to be open to this now and that makes me really happy. He is a muffin guy though, and I wanted to prove to him that he can still eat muffins and lose weight.

The photo does not do these justice. They were absolutely wonderful. We took a day trip to Portland, and they kept us satisfied from 7am until we had lunch at 1pm. Ok, I did have some Concord grapes that he bought for me at the market (absolutely wonderful if you can find them), but the muffins did keep us full and satisfied for the bulk of the time.

Apple Muffins

Ingredients:

• 1 C. Almond flour (I used blanched)
• 1/2 C. Flax Meal
• 1/2 tsp. Baking Soda
• 1/4 tsp. Sea Salt
• 1 tsp. Ground Cinnamon
• 1/4 + 1/8 C. Date Sugar
• 2 Pastured Eggs
• 1/8 C. Water
• 2 T Virgin Coconut Oil, melted
• 1 tsp. Vanilla
• 1 C. Sliced Apples
• 1/4 C. Raisins

Method:

1. Preheat oven to 350° F.
2. In a large bowl, sift together the dry ingredients making sure to get all the clumps out of the date sugar.
3. In another bowl, whisk together the eggs, water, vanilla, and melted coconut oil.
4. Mix wet and dry ingredients together until combined.
5. Stir in the apple slices and raisins.
6. Spoon directly into greased muffin tin, or use  greased paper muffin liners. Bake for 35-40 minutes. Makes about 8 muffins.