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(grain-free, gluten-free)
From: http://www.texanerin.com/2013/09/apple-muffins.html

I’m a muffin guy. Always have been. These ones are moist, delicious, and healthy.
Prep Time: 10 min | Cook Time: 20 min | Ready in: 30 min
Yield: 16 muffins

200g (~2 cups) almond flour or almond meal
¼ c coconut flour
½ tsp salt
2 tsp baking powder
½ tsp baking soda
4 tsp cinnamon
½ tsp ginger
½ tsp nutmeg
2 eggs
2 egg whites (or 1 egg)
⅔ c honey
1½ tsp vanilla extract
½ c plain Greek yogurt (we use goat yogurt)
1½ c diced apples


  1. Preheat oven to 425 F (218 C). Line 16 muffin cups with muffin liners.
  2. In a medium bowl, mix together the dry muffins ingredients (almond flour through nutmeg).
  3. In a large bowl, mix together the wet muffins ingredients (eggs through yogurt).
  4. Add the dry mix to the wet and stir just until combined! Do not over mix as this would result in a poor texture.
  5. Fold in the apples.
  6. Pour ¼ c of batter into each muffin cup.
  7. Bake at 425 F for 5 min. Lower the temperature to 350 F (176 C) and bake for another 8-15 min or until a toothpick inserted in the middle of a muffin comes out clean. Smaller muffins only need 8 min; larger muffins may need up to 15.
  8. Let the muffins cool in the pan for 10 min and then remove them to a wire rack to cool.
  9. These are super moist and need to be kept refrigerated in an airtight container. Refrigerate for up to 5 days and freeze after that for up to 2 months.

Other Articles in this issue:
This is Your Health on Sitting
Your Body on Yoga: The Psoas
Take 5 – Make Time for this Quick Stretch: Standing Back Bend
Health Tip: Hydration
Philosophy Byte: Namasté
Balance At Work News