Happy Saturday, my friends.
And what’s better for breakfast than a hearty, delicious, and fresh apple muffin?
About these paleo apple crunch muffins: “ummm YUM” is really the only thing that comes to mind to explain how delicious they are. They’re moist, tender, bursting with apple cinnamon sweetness and an amazeballs crunchy, golden topping.
Oh my, these are delish and super easy to make, thanks to Bob’s Red Mill’s Paleo Baking Flour.
If you haven’t tried this paleo flour, I highly recommend it – it’s pretty amazing. I rarely bake with coconut flour anymore because, frankly, I find it a little too finicky compared to other clean flours, like spelt and whole wheat pastry flour.
BUT then I tried this paleo baking flour.
Now, truth be told: I’m not a big baker. I can make a savory recipe pretty easily nowadays on the first shot. But baking? It usually takes me a few times to get it perfect so I can share it on the blog.
BUT then I tried this paleo baking flour.
First time I tested it, I had the keeper recipe. This is big, guys. I mean: this is not only a baked good recipe, but it’s using coconut flour – WHUH?
I’m tellin’ ya. Bob’s Red Mill has created a magic combo of coconut flour, almond flour, tapioca flour, and arrowroot starch for like the perfect baking flour for those of us who appreciate a healthy, clean, and even paleo baked good. Heck yea!
Not that I should be surprised though, given the story of Bob’s Red Mill.
If you’re not aware, Bob’s Red Mill is a pretty awesome company. It was founded by Bob Moore when he was 49 and, even at 88 years old, today, he still goes in to work each day, ensures the highest quality of healthy food products, and takes incredible pride in the company he has created.
Yep: 88. Love it.
That’s why I jumped at the opportunity to share a little bit more about my business with you when Bob’s Red Mill asked me to write about how I relate to Bob’s story.
First off, I totally appreciate the hard work ethic and dedication Bob puts into each and every product Bob’s Red Mill creates. This is something Dustin and I also try to do with each and every recipe, blog post, and recipe video we share. This takes dedication!
If you don’t my full story, I am not a trained chef.
In fact, I have a Master’s Degree in psychology, of all things. For years, I worked as a child welfare social worker, helping abused and neglected children find safe homes or return home if their parents successfully worked on whatever brought them into the system.
For whatever reason, I got some of the most difficult, gruesome, and heart-breaking cases.
To be honest, I don’t even like to think about it any more. It feels like another lifetime, like someone else’s story. But it is big part of my story and shaped my future in so many ways.
When our first baby girl, Jordan, was born in 2009, Dustin and I decided it was time for me to move on from social work. It had really torn me down and left me raw with pain and disgust for people and love.
Those harsh feelings literally melted as I stared at my baby girl, in aww of her beauty and innocence.
Yep, I needed a change.
So, with Dustin’s help, we created a personal chef business called Sweet Pea Chef in San Diego where I trained myself to cook dinners for others in their home so, when they came home, they’d have freshly prepared meals waiting for them.
To help try to grow the business, Dustin suggested I start a blog to allow potential customers get to know me. I mean — hello — I was going to be in their home cooking food for them, right?
We laugh about it now, but my response to Dustin’s suggestion was, “What’s a blog?”
But, as you know, I started a blog called A Sweet Pea Chef <— get it? Because the company was Sweet Pea Chef so this was a cute way to separate, but be connected to the “real” business?
Yea, neither do most people! It’s cool. But that’s what we named the blog, for better or for worse.
Well, over time, I uncovered a real passion for cooking, creating recipes, and photographing my creations. And I discovered I loved writing and sharing my story with people, helping them find their passion and, eventually, helping guide them to a healthy eating journey, just like I was able to accomplish.
This business has certainly been an experience – one that has been so powerful, empowering, and amazing. One that I’d never trade for anything.
But you know what? It’s also been trying, LOTS of hard work, and daily commitment.
This is what resonates so much with me when I think about Bob’s story. Yes, Bob’s Red Mill is a huge, successful company with over 400 employees…
But you know what I see?
I see the beginning of it all. The fear and excitement of trying something new – even later in life, when it isn’t what you planned.
I see a dream of helping people be healthy, of making it easier to find and create quality food with ingredients they trust.
I see it as helping to provide a positive solution in the world, in his own unique way.
I see Dustin and me, sitting in our apartment with our baby girl, making things work, day by day. It hasn’t always been easy, but it’s always been ours and it is exactly what we make of it, each and every day.
I see the possibility and amazingness of helping people, of touching their lives, and of creating your own story, with a little hard work and a dream.
Paleo Crunch Muffins + Behind The Scenes Food Video
- 2 3/4 cups Bob’s Red Mill Paleo Baking Flour
- 1/2 tbsp ground cinnamon
- 1 tsp baking soda
- 1/4 tsp sea salt
- 4 eggs
- 1 cup unsweetened applesauce
- 1/2 cup raw honey
- 1 med. green apple diced
- For The Cinnamon Crunch Topping:
- 1/2 cup almond flour/meal
- 1 1/2 tbsp ground cinnamon
- 1/8 tsp sea salt
- 1/2 cup raw walnuts finely chopped
- 1 tbsp coconut oil
- 1 tbsp raw honey
- Lightly grease a muffin tin with coconut oil and preheat oven to 350 degrees F.
- In a separate mixing bowl, combine the wet ingredients, which include 4 large eggs, unsweetened applesauce, and raw honey. Mix this together as well.
- Pour the wet ingredients into the dry ingredients and mix together until just incorporated.
- Add the diced green apple and fold it into the mix.
- To make the cinnamon crunch topping, combine almond flour, ground cinnamon, sea salt, and chopped raw walnuts in a small mixing bowl and stir to combine. Then, add in melted coconut oil and raw honey and stir again until everything is evenly incorporated.
- Using a spoon, divide the batter into the greased muffin tin. The batter is quite thick, so you’ll need to really pack it into each cup. You should be able to fill up all 12 cups to the top.
- Sprinkle the cinnamon crunch topping generously and equally over all the muffins.
- Place into the oven and bake for 25 minutes, or until a knife or toothpick inserted into the center of the muffin comes out clean.
- Remove from the oven and allow cool on a rack before serving.
This post contains affiliate links for products I use regularly and highly recommend.
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