September 20, 2012

Spiced Apple Muffins (Gluten, Grain, and Dairy-free)

Spiced Apple Muffins 

Makes Ten Muffins
The first time I made these I used a scant 1/2 of a cup of apples. It didn’t have enough apple flavor, nor was it moist enough. The second time I made it, I went a little overboard and used a heaping full cup of apples. The taste was great and it was really moist, but it was almost a little too moist and it got stuck on the muffin papers. For that reason, I am suggesting the middle ground, 3/4 cup.
Preheat the oven to 375 degrees. Prep the muffin tins. I suggest using muffin papers (baking cups), otherwise you can grease it.
Dry Ingredients:
    1/2 cup of coconut flour
    3/4 teaspoon baking powder
    1/2 teaspoon medium grind sea salt (if you use fine, use 1/4 teaspoon)
    1 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1/4 teaspoon ground cloves
In a medium size bowl combine the dry ingredient and briskly whisk until all lumps are removed.
    1/3 cup of coconut oil
    1/4 cup of honey
Melt together on the stove top, just until melted (don’t get it hot, otherwise it could cook your eggs prematurely).
    3 eggs, lightly whisked.
Whisk until everything is well combined, and then add:
    3/4 cup of shredded apples (wash, and core the apples, and then shred, peel and all)*see note above*
Divide between ten muffin tins, and bake for about 25 minutes or until the tops are lightly browned and a toothpick comes out clean when poked in the middle of the muffin.
Allow to cool for a few minutes and take out of the muffin tins and serve!

*To make these Gaps Friendly, add a bit of lemon juice or vinegar and baking soda in place of the baking powder.
This post is part of Fight Back Friday’s

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