f58e2f698a4f0eac989692cb20bfe546?s=96&d=mm&r=gf58e2f698a4f0eac989692cb20bfe546?s=96&d=mm&r=gAuthorAmber L.
RatingDifficultyBeginner

These sweet and chewy muffins are a perfect breakfast treat for the fall season.

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Yields10 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

Ingredients

 1 medium apple, choppedchopped
  cup coconut flour
  cup arrowroot flour
 1 tablespoon cinnamon
 ¼ teaspoon salt
 baking soda
 ½ teaspoon cream of tartar
 5 tablespoons coconut oilmelted
 ¼ cup apple sauceunsweetened
 ¼ cup maple syrup
 1 teaspoon apple cider vinegar
 1 tablespoon gelatin
 ¼ cup waterto make the gelatin egg
Apple Cinnamon Muffins

Directions

1

Preheat the oven to 350 degrees and line muffin pan with parchment paper baking cups.

2

Wash and chop the apple into small pieces (set aside).

3

In a medium sized mixing bowl whisk together the coconut flour, arrowroot, cinnamon, salt, cream of tartar and baking soda.

4

In a large mixing bowl stir the coconut oil, apple sauce, vanilla, and maple syrup together.

5

Make the gelatin egg. Pour 1/4 water into medium saucepan. Sprinkle 1 tbs gelatin into saucepan slowly. Allow to bloom for 1 minute. Turn on medium heat and melt gelatin. Stir until frothy.

6

Whisk the gelatin egg until it is frothy. Add it into the wet ingredients and stir.

7

Add the dry ingredients to the wet ingredients and stir until there are no lumps left. Fold in the apple pieces.

8

Scoop heaping tablespoons into the baking cups. Put in the oven and bake for 20 minutes.

9

Remove from the oven and let cool for 5 minutes before transferring to a cooling rack. Store in the fridge for up to a week.

Nutrition Facts

Serving Size 1

Servings 10


Amount Per Serving
Calories 145.5
% Daily Value *
Total Fat 7.9g13%
Saturated Fat 6.7g34%
Total Carbohydrate 16.9g6%
Dietary Fiber 3.7g15%
Sugars 7.5g
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Category

Ingredients

 1 medium apple, choppedchopped
  cup coconut flour
  cup arrowroot flour
 1 tablespoon cinnamon
 ¼ teaspoon salt
 baking soda
 ½ teaspoon cream of tartar
 5 tablespoons coconut oilmelted
 ¼ cup apple sauceunsweetened
 ¼ cup maple syrup
 1 teaspoon apple cider vinegar
 1 tablespoon gelatin
 ¼ cup waterto make the gelatin egg

Directions

1

Preheat the oven to 350 degrees and line muffin pan with parchment paper baking cups.

2

Wash and chop the apple into small pieces (set aside).

3

In a medium sized mixing bowl whisk together the coconut flour, arrowroot, cinnamon, salt, cream of tartar and baking soda.

4

In a large mixing bowl stir the coconut oil, apple sauce, vanilla, and maple syrup together.

5

Make the gelatin egg. Pour 1/4 water into medium saucepan. Sprinkle 1 tbs gelatin into saucepan slowly. Allow to bloom for 1 minute. Turn on medium heat and melt gelatin. Stir until frothy.

6

Whisk the gelatin egg until it is frothy. Add it into the wet ingredients and stir.

7

Add the dry ingredients to the wet ingredients and stir until there are no lumps left. Fold in the apple pieces.

8

Scoop heaping tablespoons into the baking cups. Put in the oven and bake for 20 minutes.

9

Remove from the oven and let cool for 5 minutes before transferring to a cooling rack. Store in the fridge for up to a week.

Apple Cinnamon Muffins

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