These muffins speak Fall to me. Stuffed full of fresh apples, gently spiced, and sweetened with honey, they are warming on a chilly Fall morning….or a warm Fall morning as many of ours has been!
I made these with coconut flour. If you haven’t tried coconut flour before, it makes wonderful baked goods. With the use of eggs to bind it together, it’s both high in nutrients and fiber, as well as moist.
Have a great weekend everyone!
Spiced Apple Muffins Makes Ten Muffins
The first time I made these I used a scant 1/2 of a cup of apples. It didn’t have enough apple flavor, nor was it moist enough. The second time I made it, I went a little overboard and used a heaping full cup of apples. The taste was great and it was really moist, but it was almost a little too moist and it got stuck on the muffin papers. For that reason, I am suggesting the middle ground, 3/4 cup.
Preheat the oven to 375 degrees. Prep the muffin tins. I suggest using muffin papers (baking cups), otherwise you can grease it.
1/2 cup of coconut flour
3/4 teaspoon baking powder
1/2 teaspoon medium grind sea salt (if you use fine, use 1/4 teaspoon)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
In a medium size bowl combine the dry ingredient and briskly whisk until all lumps are removed.
1/3 cup of coconut oil
1/4 cup of honey
Melt together on the stove top, just until melted (don’t get it hot, otherwise it could cook your eggs prematurely).
3 eggs, lightly whisked.
Whisk until everything is well combined, and then add:
3/4 cup of shredded apples (wash, and core the apples, and then shred, peel and all)*see note above*
Divide between ten muffin tins, and bake for about 25 minutes or until the tops are lightly browned and a toothpick comes out clean when poked in the middle of the muffin.
Allow to cool for a few minutes and take out of the muffin tins and serve!
*To make these Gaps Friendly, add a bit of lemon juice or vinegar and baking soda in place of the baking powder.
This post is part of Fight Back Friday’s