It is that time of year... the temperature has dropped a bit, and the air is crisp, a little chilly in the mornings. This is the time of year that I start baking more. Now, while we are not following a Paleo diet, and we are not grain-free, both Cyrus and I seem to have some issues around gluten, so I like to experiment with new recipes. This one, which we love already, is originally from PaleOMG [see original recipe here]. Naturally I tweaked it a little!
Apple Spice Muffins (grain-free, dairy-free)
1 large, or 2 smaller, tart apples, peeled, cored, chopped (cut quite small if you're making mini muffins)
|photo courtesy of PaleOMG|
4.5 Tbsp. coconut flour
1 tsp. baking soda
1 Tbsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. vanilla
4 eggs, lightly beaten
3 Tbsp. honey
1/3 cup coconut oil, melted
pinch of salt
1/2 cup dried cranberries
1/4 cup finely chopped walnuts (optional)
Optional spices: a few pinches of ground cloves and/or ginger
Preheat your oven to 350F. Lightly grease your muffin tin, or use paper cups (or silicone ones if you have them).
Mix the dry ingredients (flours, baking soda, spices) together in a large bowl. Add the apples and cranberries, and toss to lightly coat the fruit (this helps keep the fruit nicely distributed in the muffins). Add in the honey, coconut oil, eggs, and vanilla. Mix well, then fold in nuts if you are using them.
Divide the batter evenly among the muffin cups. If you're making regular sized muffins, this will make around 10-12 muffins. With mini muffins, you'll get around 24. Bake regular muffins for about 25 minutes, or until a toothpick inserted in the middle comes out clean, and the muffins are slightly springy to the touch. Mini muffins bake in about 15-20 minutes.