Lightly sweet with apples, slightly exotic with fresh ground cardamom, these muffins make a great alternative for breakfast, brunch or a grab-and-go snack.
While ground cardamom is convenient to have on hand for baking, it soon loses flavor after grinding.
To appreciate cardamom's true flavor, purchase whole pods. To use, simply crack the pods open, remove the inner seeds and grind them in a spice mill, electric coffee grinder or mortar and pestle.
About 10 fresh cardamom pods yields enough seeds for about one teaspoon of ground cardamom.
1 Granny Smith apple, peeled, cored and diced into 1/2 inch cubes
1/2 cup chopped pistachios
Directions
Preheat oven to 350 degrees F (177 degrees C). Brush a 12 cup muffin tin generously with oil or line cups with baking papers, set aside.
In a large bowl, add coconut flour, ground cardamom, baking soda and a pinch of salt, stir to combine.
In a medium bowl, whisk eggs until frothy. Add vanilla, honey, unsweetened applesauce and oil, whisk to combine.
Pour liquid ingredients into bowl with dry ingredients, stir to combine. Fold in diced apples and chopped pistachios. Scoop about 1/4 cup muffin mixture into each cup of the prepared muffin tin.
Bake muffins for about 20 to 25 minutes or until golden brown and firm to the touch.
Cool muffins in tin for about 10 minutes. Serve. Store remaining muffins in an airtight container up to 2 days.
