Yield: 12

1/2 cup coconut flour
1 tsp. baking powder
1/2 tsp. baking soda
1 Tbsp. cinnamon
1/4 tsp. salt
3 large eggs
1 cup unsweetened apple sauce
3 Tbsp. coconut oil
2 Tbsp. almond butter
1 Tbsp. raw honey
1 1-inch piece fresh ginger, chopped
2 tsp. vanilla extract
1 medium sweet apple, cored, finely chopped

1. Preheat oven to 350ºF. Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine coconut flour, baking powder, baking soda, cinnamon and salt. In a high-speed blender or food processor, blend eggs, apple sauce, coconut oil, almond butter, honey, ginger and vanilla until smooth. Fold into coconut flour mixture, then fold in apple.
3. Divide batter among muffin cups. Bake until a toothpick inserted into the center of a muffin comes out clean, 22 to 26 minutes. Let cool in pan on a wire rack for 5 minutes before turning out muffins to cool completely. Store leftovers covered in the refrigerator.


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