Apple Cinnamon Muffins
Clearly I have a love for anything containing “apple” and “cinnamon”, since one of my first blog posts featured my apple cinnamon waffles. Well, for those of you who love this combo just as much as I apparently do, this one is for YOU! This is for sure one of my go-to recipes for really any occasion. The original recipe is from the awesomely talented Megan Gilmore of Detoxinista.com and her cookbook Everyday Detox, using her “Very Vanilla Cupcake” recipe as the base for my muffins – but changed it a bit for these delicious bites! Don’t be scared by the number of eggs in here – it makes 12 muffins and if you’re using healthy antibiotic-free eggs, there’s definitely no harm in eating 1 (or 2) of these in one sitting. :)
These really are so easy to make and totally addictive (just trust me on this) and they definitely are a crowd-pleaser (even if your guests don’t know that they’re gluten free)! I love making them for Shabbat meals, especially when we have our friends’ kids coming over – they go over well with all ages. But I also love how versatile this recipe is! Thanks to Megan’s original recipe, I decided to add fresh chopped apples and cinnamon, omitting the vanilla and adding applesauce, but next time I’ll add chopped pears and top with maple date walnut streusel! Feel free to be creative with this (even though it’s baking, there is room for creativity and adding ingredients you think will work)!
Happy baking! Enjoy!
Apple Cinnamon Muffins:
Makes 12 muffins
Prep time: 15 minutes
Baking time: 25 minutes
Total time: 40 minutes
¾ cup of coconut flour
6 eggs at room temperature
1/3 cup of sugar-free applesauce
1 large organic apple, diced
¼ cup of water
¾ cup of pure maple syrup
1 tsp. of baking soda
½ tsp. of cinnamon
¼ tsp. of nutmeg (optional)
Coconut oil cooking spray
Pre-heat the oven to 350 F and line a standard muffin tin with baking cups and spray each one with a little bit of coconut oil cooking spray.
Mix all ingredients in a large bowl until no lumps remain.
Scoop the batter into each muffin liner, filling just over ¾ of the way to the top. They’ll rise slightly but not much. Optional: Drizzle a tiny bit of maple syrup over the top of each muffin and sprinkle a bit more cinnamon (YUM)!
Bake for 25 minutes until firm in the center. Let cool completely and enjoy warm or room-temp!
These muffins will keep in the fridge for up to a week.