Apple Cinnamon Muffins
These are the moistest muffins you’ve ever had! Whether or not you can tolerate ‘that’ word, it really is the best way to describe baked goods. These muffins could even be called juicy. And while weird to call a muffin “juicy,” once you try them, you’ll understand!
This recipe can be made with either homemade applesauce or store bought. Personally, I always think homemade is better, but it’s up to you and what you have in your pantry! Begin by peeling and roughly dicing two apples into 1-inch cubes. Place in a small pot with a quarter cup of water. Bring to a boil, then reduce to simmer for 12-15 minutes. Once apples are soft, add a half teaspoon of cinnamon and mash. For this recipe, a finely mashed or blended applesauce is better. Let applesauce cool to room temperature, or cool quickly in the freezer for 10-15 minutes.
To begin the muffins, preheat the oven to 350. In a medium size bowl, sift together a half cup of coconut flour, a quarter teaspoon of baking soda, a pinch of salt, and a tablespoon of cinnamon. In a large bowl, whisk four eggs with a quarter cup of coconut sugar. Add four tablespoons of coconut oil, a half cup of unsweetened coconut milk, a tablespoon of apple cider vinegar, and your homemade apple sauce (roughly 2 cups). Whisk together. Mix in dry ingredients and stir until combined. Finally peel and dice an apple into small dices. Add to batter and mix together.
Using baking spray (mine is vegetable oil spray), spray down a muffin tin or silicone baking cups. Pour batter into cups until it’s a quarter inch from top of cup. Place in the oven and bake for 25-30 minutes until muffin tops are golden brown. Let cool on counter.
Store in the fridge. Eat cold or reheat in microwave. Make 12 muffins
Apple Cinnamon Muffins
Gluten Free/Dairy Free/Refined Sugar Free
Makes 12 muffins
Ingredients:
Applesauce
2 apples
1/4 cup water
1/2 tsp cinnamon
Muffins
1/2 cup coconut flour
1/4 tsp baking soda
pinch of salt
1 tbsp cinnamon
4 eggs
1/4 cup coconut sugar
4 tbsp melted coconut oil
1/2 cup unsweetened coconut milk
1 tbsp apple cider vinegar
2 cups applesauce
1 apple
Directions:
Begin by peeling and roughly dicing two apples into 1-inch cubes.
Place in a small pot with water. Bring to a boil, then reduce to simmer for 12-15 minutes.
Once apples are soft, add a half teaspoon of cinnamon and mash. For this recipe, a finely mashed or blended applesauce is better.
Let applesauce cool to room temperature, or cool quickly in the freezer for 10-15 minutes.
To begin the muffins, preheat the oven to 350.
In a medium size bowl, sift together coconut flour, baking soda, salt, and cinnamon.
In a large bowl, whisk eggs with coconut sugar.
Add coconut oil, unsweetened coconut milk, apple cider vinegar, and your homemade apple sauce (roughly 2 cups).
Whisk together. Mix in dry ingredients and stir until combined.
Finally peel and dice an apple into small dices. Add to batter and mix together.
Using baking spray (mine is vegetable oil spray), spray down a muffin tin or silicone baking cups.
Pour batter into cups until it’s a quarter inch from top of cup.
Place in the oven and bake for 25-30 minutes until muffin tops are golden brown.
Let cool on counter. Store in the fridge. Eat cold or reheat in microwave.
Enjoy!