Coconut Flour Apple Cinnamon Muffins (Grain Free)
Coconut Flour Apple Cinnamon Muffins (Grain Free) could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. This recipe serves 12 and costs 43 cents per serving. One portion of this dish contains approximately 3g of protein, 7g of fat, and a total of 110 calories. 643 people found this recipe to be flavorful and satisfying. Head to the store and pick up eggs, baking soda, cinnamon, and a few other things to make it today. From preparation to the plate, this recipe takes about 20 minutes. It is brought to you by Wellness Mama. It works well as an inexpensive morn meal. Overall, this recipe earns a rather bad spoonacular score of 14%. If you like this recipe, you might also like recipes such as Paleo Apple Cinnamon Muffins made with Coconut Flour, Grain-Free Apple Cinnamon Muffins (Paleo), and Scrumptious Coconut Flour Biscuits (Grain and Dairy Free).
Servings: 12
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
1 cup applesauce
1 tsp baking soda
2-3 TBSP cinnamon
½ cup coconut flour
¼ cup coconut oil
5 eggs
2 TBSP honey or other sweetener (maple syrup works great too)
1 tsp vanilla (optional)
Equipment:
silicone muffin liners
immersion blender
muffin tray
whisk
bowl
oven
Cooking instruction summary:
Preheat the oven to 400 degrees F.Grease a muffin pan with coconut oil (or use silicone muffin cups like these).Put all ingredients into a medium sized bowl and mix with immersion blender or whisk until well mixed. (I prefer the immersion blender so the coconut oil mixes evenly even if cold/hard.)Let sit 5 minutes. This helps the coconut flour absorb moisture and creates a better texture in the finished muffins.Use cup measure to spoon into muffin tins.Bake 12-15 minutes until starting to brown and not soft when lightly touched on the top.Let cool 2 minutes, drizzle with honey (if desired) and serve.
Step by step:
1. Preheat the oven to 400 degrees F.Grease a muffin pan with coconut oil (or use silicone muffin cups like these).Put all ingredients into a medium sized bowl and mix with immersion blender or whisk until well mixed. (I prefer the immersion blender so the coconut oil mixes evenly even if cold/hard.)
2. Let sit 5 minutes. This helps the coconut flour absorb moisture and creates a better texture in the finished muffins.Use cup measure to spoon into muffin tins.
3. Bake 12-15 minutes until starting to brown and not soft when lightly touched on the top.
4. Let cool 2 minutes, drizzle with honey (if desired) and serve.
Nutrition Information:
covered percent of daily need
