Although I am not a huge fan of muffins, these are delicious with a cuppa! Moist, fluffy and with an apple pie flavor combination, these muffins are a favorite in our home! Unlike all of the gluten-free muffin recipes out there that require a myriad of ingredients, these are not only gluten-free they are grain free, dairy free and sugar-free!
This recipe is versatile too, as sometimes we make blueberry muffins using the same recipe! Simply switch out the grated apple for the same weight in blueberries and you can choose whether you would like to leave the cinnamon in, or not. Too easy! These muffins have just the right amount of sweetness, but if you prefer yours to be a little sweeter just increase the powdered erythritol by two tablespoons.
We love having these warm fresh out of the oven with a smear of nut or seed butter on them and an extra sprinkling of cinnamon on top. These muffins freeze well too. When ready to serve simply pop them into the oven covered on low heat for approximately 10 minutes to warm up so that they retain their moisture and freshness. Enjoy!
- 210g 1½ Cups Apple, grated
- 135g 1¼ Cups Blanched Almond Flour
- 114g 2 Eggs, lightly beaten
- 67g ⅓ Cup Coconut Oil
- 50g ½ Cup Erythritol, Powdered (in a blender)
- 25g 3 Tbsps Coconut Flour
- 12g 1 Tbsp Vanilla Extract
- 7g 1 Tbsp Ground Cinnamon
- 4g 1 tsp Baking Powder
- 3g ½ tsp Unrefined Salt
- Preheat the oven to 180C/ 356F.
- In a large bowl, mix all of the dry ingredients until well combined.
- In a separate bowl, mix the wet ingredients, eggs, coconut oil, and vanilla extract until well combined.
- Add the wet mixture into the dry ingredients and mix well.
- Add in the grated apple. Mix again until well combined.
- Using an ice cream scoop, scoop the muffin mixture into a prepared muffin tray lined with paper muffin shells.
- In the oven, bake muffins at 180C/ 356F for 22 minutes. Rotate the tray at approx. 11 minutes to avoid burning.
- Remove muffins from the oven and allow to cool while in the muffin tray before transferring to a wire rack to completely cool.
Storage: Store muffins in an airtight sealed container on the counter for up to a week, if the weather is cool. Alternatively, store them in the fridge for up to two weeks if it’s warm out. Muffins freeze well too for up to two months. Eat them cold, or warm them up for about 8 minutes in the oven before serving.