Last week’s recipe was DELICIOUS, but I definitely need to get back on the healthy-eating train. This week’s recipe has no gluten, dairy, or refined sugar! And because Pi Day (March 14) is coming up, we’re obviously going to make pie. I should have doubled the recipe, because Derek an I ate 6 in one sitting! Well, he ate 4 and I ate 2. They’re mini, okay?!
Healthy Mini Apple Pies
These cute little apple pie minis are made with an almond flour crust and sweetened with monkfruit sweetener!
Servings: 12
Equipment
- Muffin tin
Ingredients
For the crust:
- 2 cups almond flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 egg
- 2 tablespoons honey
- 2 tablespoons melted coconut oil
For the filling:
- 2 cups apples thinly sliced or diced very small
- 1 tbsp coconut oil
- 2 tbsp monkfruit sweetener
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
Instructions
- Preheat oven to 325°F and prepare a muffin tin with cupcake liners or by greasing.
- In a large bowl, whisk together the almond flour, baking powder, cinnamon, and salt.
- Make a small well in the dry ingredients and combine the egg, honey, and coconut oil.
- Combine the wet ingredients and almond flour mixture and and divide evenly among the muffin cups, about 1 heaping tablespoon.
- Press the dough into the bottom of muffin tin being sure you create a large dent in the middle.
- Bake for 10-15 minutes or until golden brown, and transfer to a cooling rack to cool completely.
- In a small saucepan on medium-low melt the coconut oil and stir in the apples, monkfruit sweetener, and spices.
- Let cook for 4-5 minutes or until just softened. Remove from heat.
- Divide apple pie filling among the crust cups.
- Top with whipped cream or vanilla ice cream or enjoy as is!
Notes
Granny smith apples are most commonly used for apple pie, but you can use whatever apples you have on hand. I used gala apples.
