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APPLE CINNAMON MUFFINS {grain-free}

March 24, 2016

 

In an effort to clean out my pantry here in Germany before we make our trek across the pond, I came up with a simple recipe for muffins. I used coconut flour which I find very hard to bake with as it soaks up a lot of liquid and the end result can be quite dense and dry. So while this recipe is grain and gluten free, it is not vegan. Perhaps when I have sufficient amount of time and ingredients, I will play around with the recipe a bit more and try to clean it up a bit.

Coconut flour is rich in protein, fibre and lauric acid. Lauric acid is known for thyroid health and healthy skin! That said, it is also a saturated fat, so be aware of how much you consume. Because coconut flour is dense, you wont be needing much in most recipes. There isn't a 1:1 ratio to regular grains - you will need to substitute 1/4 C per 1 C of regular grain flours.

Que recipe!

INGREDIENTS

 

  • 1/2 C coconut flour

  • 1 C applesauce

  • 3 eggs

  • 2 Tbsp Maple syrup (or any sweetner you like)

  • 1 Tbsp Cinnamon

  • 1 tsp nutmeg

  • 1 tsp baking soda

  • 1 tsp apple cider vinegar (activates baking soda)

  • 1/4 C olive or coconut oil

  • *option to add 1/4 C chopped walnuts, apple chunks or chocolate chips


METHOD

  1. Preheat oven to 350C

  2. Mix above ingredients in a blender or with a hand mixer until smooth.

  3. Line muffin tins with liners or grease with oil.

  4. Bake 20-25 min until top is golden brown and not squishy to the touch.

  5. Remove and cool at least 5 min before removing. Store in an airtight container.


 

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Becky is studying Holistic Nutrition and is focusing her research on advancements in mental  health and sports. She lives in Canada with her husband and three children. Becky is the creator and owner of Fête Essential Oil Co as well as Muse Nutrition and is also a food & drink contributor to Khachilife, a fine lifestyles magazine.

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