Comments on: Spiced Apple Muffins (Gluten, Grain, and Dairy Free)

By: Candace

Candace — Mon, 14 Dec 2009 19:47:00 +0000

I made these for the first time this weekend and will be making them again soon! This was my first time to use coconut flour and I was pleased with the result. I ate two muffins for breakfast this morning and noticed I stayed full longer than usual–must be the coconut flour.

By: paula

paula — Sun, 15 Nov 2009 19:11:18 +0000

I just made these with Gluten Free All purpose flour because I did not have coconut flour and they taste great! They did not rise very much but the flavor is excellent. I kept everything else exactly the same in the recipe.

By: tanya

tanya — Sat, 17 Oct 2009 19:03:26 +0000

Hi ! thanks for this recipe ! i tried it this morning and it came out very runny.. When you say shred apples do you mean with a cheese grater? I used that and it turned the apple into applesauce not apple shreds.. Please let me know what you used because yours look delicious and mine are just wet and weird!!haha thanks so much!

By: Evie Poythress

Evie Poythress — Tue, 06 Oct 2009 18:15:18 +0000

Just made these for breakfast, and they are wonderful. Had a bit of trouble with melting the oil and honey together. It got to hot and cooked the first egg I added to it . Just scooped the egg out and let the mixture it sit a while. After the liquid was cool, I added the eggs again and they did just what they were supposed to do.

By: Kathryn

Kathryn — Sun, 27 Sep 2009 13:53:56 +0000

Coconut flour has most of the oil pressed out of it, so that’s probably why the coconut flour is not very shelf-stable. Shredded coconut (which is only dried, not de-fatted) is more shelf-stable.

By: Johanna

Johanna — Wed, 23 Sep 2009 22:16:35 +0000

Two in the family are allergic to bananas, too. But I could use a combination of applesauce and a commercial egg replacer. I guess I’ll just have to experiment! Thanks for the reply!

By: KimiHarris

KimiHarris — Tue, 22 Sep 2009 23:55:12 +0000

Thanks for sharing! That’s so surprising to me since coconut oil is so shelf stable.

By: Mischele

Mischele — Tue, 22 Sep 2009 22:11:58 +0000

I started storing mine in the freezer. The first bag I bought went rancid before I could use it all. Then I read in “Cooking With Coconut Flour” that you should refrigerate (up to 6 months) or freeze for longer shelf life. (It begins to go rancid after about 1 week at room temp although it may take a few weeks or months before you can taste it.) I take out a few cups at a time and put in the frig so I have some that is not frozen when I want to use it.

By: Gin

Gin — Tue, 22 Sep 2009 22:09:13 +0000

What a great recipe! I made a huge batch last night to feed a bunch of people morning tea today. I added 3x the coconut flour, honey, oil and grated apple. I used 6 eggs and a banana for binding and spices to taste. I ended up with 43 muffins and hopefully about half that many satisfied people after morning tea. Fingers crossed. BTW, the banana resulted in a bit more moisture and a really nice taste.

By: Michelle

Michelle — Tue, 22 Sep 2009 02:37:14 +0000

Thank you so much for posting up this recipe. I am new to your site and I have to eat gluten free. I am so excited about exploring some of your recipes!