Caramel Apple Cinnamon Muffin

Fall definitely brings all things pumpkin but what about the cinnamon and apples?? Some of my first cinnamon memories are of my Mom making us cinnamon toast. Such a basic recipe yet so yummy with the melted butter, sugar and cinnamon. When I think of cinnamon I just feel cozy and warm, which is how I hope you feel when you eat one of these muffins.

These simple healthy muffins are great by themselves or if you are looking for something a little bit more jazzy….say a Fall cupcake, adding the cream cheese frosting and the caramel sauce take these little guys to a whole new level.

Well enough gushing let’s get started. Take your zucchini and shred in a food processor. Put the shredded zucchini on a towel and squeeze out all of the extra liquid. Once you have squeezed out the extra liquid add to a large bowl. (If you want smaller pieces of zucchini you can put it back in the food processor and give it a couple pulses before you squeeze the moisture out)

Next dice up your apple into small pieces and add to the bowl with the zucchini.

Once you have chopped and added your apples, you can add your remaining wet ingredients and mix thoroughly.

  • Greek Yogurt
  • Egg
  • Maple Syrup
  • Vanilla

After you have thoroughly mixed together the wet ingredients, you can now add your dry ingredients and combine.

  • Cassava Flour
  • Oat Flour
  • Salt
  • Baking Powder
  • Cinnamon

The cinnamon gives the batter such a warm light brown color. Speaking of cinnamon there a some great health benefits that this flavorful spice provide.

  • Helps in controlling blood sugar levels
  • Contains calcium, iron, magnesium and manganese
  • Natural remedy for headache and migraine relief
  • Antibacterial
  • Improves digestion

Those are just a few of the health benefits that cinnamon provides to us and our bodies. You can feel good about whipping up these little treats for you and your family.

After you have mixed all of the ingredients together, add your batter to a greased muffin tin or cup. Bake for 25 minutes at 350 degrees.

I actually find these muffins to be yummy by themselves. However, if you have time and want get fancy then lets get started with the cream cheese frosting and caramel sauce.

For the cream cheese frosting you will need just 3 ingredients.

  • Softened Cream Cheese
  • Plain Greek Yogurt
  • Raw Honey

Combine all of these ingredients into a bowl and using a hand mixer, mix until soft and fluffy. Set aside while you make the caramel sauce.

To create your caramel sauce you will just need 2 ingredients.

Add both ingredients to a sauce pan and bring to an almost boil. Then turn the heat down and simmer while stirring so that it doesn’t burn. Usually takes 10 minutes or so for the sauce to thicken, also let it sit for at least 5 minutes after and the sauce will thicken even more. I normally check how thick the sauce is by putting a spoon in and watching how long it takes for a drip to fall off.

By this time your muffins should be almost done. Let the muffins cool enough for you to handle them and add your frosting and caramel sauce. You could make the muffins 1 day or so ahead of time although I really think they are the best warmed up. These are best eaten within a few days of baking. Keep in the fridge in an air tight container.

Caramel Apple Cinnamon Muffins

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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Resting Time 10 min: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 12

Ingredients

Muffins

  • 2 1/4 Cup Shredded Zucchini – Leave skin on
  • 1 Cup Diced Apple
  • 1 Egg
  • 1/2 Cup Plain Greek Yogurt
  • 1/4 Cup Pure Maple Syrup
  • 1 tsp Vanilla Extract
  • 1/2 Cup Cassava Flour
  • 1/2 Cup Oat Flour
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 2 tsp Cinnamon

Cream Cheese Frosting

  • 6 oz Softened Cream Cheese
  • 1/2 Cup Plain Greek Yogurt
  • 2-3 tbsp Raw Honey

Caramel Sauce

Instructions

Muffins

  • Preheat oven to 350 degrees
  • Shred zucchini in a food processor – squeeze out extra liquid and add to a large bowl
  • Dice apples and add to bowl with zucchini
  • Add egg, yogurt, maple syrup and vanilla and mix together
  • Then add your dry ingredients; cassava and oat flour, baking powder, salt and cinnamon
  • Mix all ingredients together and then split up between 12 muffin tins
  • Cook at 350 degrees for 20-25 minutes

Cream Cheese Frosting

  • Add softened cream cheese, greek yogurt and honey to a bowl
  • Mix with a hand mixer until light and fluffy
  • Set aside until muffins and caramel are done

Caramel Sauce

  • Combine canned coconut milk and coconut sugar to a sauce pan
  • Bring and an almost boil and simmer for 10-15 minutes until sauce thickens, stirring frequently
  • I use a spoon to see how fast the drip comes off to gauge the thickness – also letting the sauce sit for a few minutes off the burner can help thicken

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