Miniature Apple Bread Puddings

Why have I called it “Miniature” instead of “mini”? I don’t know. Just felt like I wanted to use the entire word today. It really rolls off the tongue.

Served with some almond butter!

Another experiment out of the Practical Paleo book by  Diane Sanfilippo. These little beauties are my contribution to a weekend birthday brunch. They are not very sweet (good for us lo-carb folks) but they are moist and yummy! Especially with a pad of butter or coconut oil smothered in the middle! In her book, Diane calls these Apple Streusel Egg Muffins. But the second I took a bite, my first thought was BREAD PUDDING! They’re fluffy and light. I think they would also be great with some sort of coconut milk glaze-like drizzle thing. But we’ll get there another day.

Mine looked exactly the same!

I changed up the recipe a bit… little bit more of this and that. Enjoy!

Miniature Apple Bread Puddings

3 large green apples, diced small
3 Tbsp. warm water
2 tsp. cinnamon, divided
2 tsp. ground ginger, divided
2 Tbsp. coconut oil
9 eggs
3 Tbsp. coconut milk
3 Tbsp. coconut flour
1/4 c. shredded coconut
1/4 tsp. baking soda
pinch of sea salt

  1. Preheat oven to 350
  2. In a medium skillet, saute apples, water, 1 tsp. cinnamon, and 1 tsp. ginger until soft and mushy. Put in fridge to cool.

    The cooked apples, cool down time.

  3. In a medium bowl, whisk eggs, milk, oil, flour, baking soda, spices, coconut, and salt. Fold in 3/4 of the apples.

    Batter

  4. Pour batter into muffin cups and top with remaining apple mixture.

    Bakey Bakey

  5. Bake for about 35 mins.
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