So we made muffins. There’s muffin new about that you say? Okay so you probably said nothing, but I’ve got my funny hat on today {or maybe it’s my bad dad joke hat}. Either way, you’re right, we have made muffins before. Hey, we’ve even made apple muffins.

I’ve had a hankering for a spicy warm muffin lately. Maybe it’s because the mornings and evenings are a tiny bit cooler and Autumn {Fall} makes me feel like things filled with spices that make the house smell warm and cozy while they’re baking.

So when I found this recipe {where else but Pinterest!} for apple muffins, I knew they were the next batch going into my belly. Grain free, gluten free, refined sugar free optional {ours only have sugar in the streusel, and our streusel ended up being more paste than crumb because I only used 2 teaspoons of coconut sugar, not 2 tablespoons}. I also used an egg replacer for the 3rd egg required in the recipe and next time I’ll replace all of them with egg replacer, so they’ll be egg free too!

Ours are darker than those in the original recipe’s post. Probably because I used half hazelnut meal and half almond meal. I used half honey and half rice malt syrup {because we ran out of honey} and I was very heavy handed with the nutmeg {more like 1.5 teaspoons}. Our diced apples were actually mostly pear puree with a couple apples that I’d made a few days earlier.

I think the fact that they were already cooked made these muffins even denser {and tastier in my humble opinion}. They get the Love Bug stamp of approval, she keeps asking me if we can have the really special cakes.

What are you waiting for? If you get your bake on poste haste, you could be having warm muffins with your morning {or afternoon if you’re on the other side of the world} cuppa.

You know you want to.