Coconut Flour Apple Cinnamon Muffins
Hearty breakfast muffins that can be personalized to your specific tastes.
Servings: 12 muffins
Calories: 115kcal
Equipment
- Silicone cupcake liners (optional)
Ingredients
- 5 large eggs
- 1 cup applesauce
- ½ cup coconut flour
- 2-3 TBSP cinnamon
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
- ¼ cup coconut oil (melted, or unsalted butter)
- 3 TBSP honey (or maple syrup)
- 1-2 TBSP milk (dairy or non-dairy if batter feels too thick)
- ½ tsp ground ginger optional
- ½ tsp ground nutmeg optional
Instructions
- Preheat the oven to 400°F.
- Grease a muffin pan with coconut oil or use silicone muffin cups or paper liners
- In a large bowl, mix together eggs, applesauce, coconut flour, cinnamon, nutmeg, ginger, baking soda, baking powder, salt, vanilla, melted coconut oil or melted butter, honey, and milk until smooth. Let the muffin batter sit for 5 minutes to allow the coconut flour to absorb moisture.
- Use a 1/3 cup measure to scoop the batter into muffin tins.
- Bake for 12-15 minutes, until the tops are golden brown and spring back when lightly touched.
- Let cool for 2 minutes, then drizzle the tops of the muffins with extra honey if desired.
- Enjoy warm or store in an airtight container for up to 3 days.
Notes
If you frequently need breakfast to-go, try making a large batch of these and freezing them. Thaw on the counter overnight before eating.
Nutrition
Serving: 1muffin | Calories: 115kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 68mg | Sodium: 178mg | Potassium: 69mg | Fiber: 3g | Sugar: 7g | Vitamin A: 111IU | Vitamin C: 0.3mg | Calcium: 34mg | Iron: 1mg