Once again I came across the issue of adapting my previous gluten-free recipes to now be oat free as well due to Cooper's allergies. I recreated my Apple Spice Muffins to now be grain-free! They are perfect, quick breakfast item. Not too sweet, but just sweet enough. There is no added sugar in the recipe. They are naturally sweetened by the bananas and applesauce used in the recipe. I don't know why I decided to put them in cupcake liners, but Cooper loves it because he thinks they are cupcakes. I even have whipped up some of my Coconut Whipped Cream to put on top for him!
What you'll need:
1 cup almond flour
1/4 cup coconut flour
1 tsp baking soda
1/2 tsp sea salt
1-2 tsp cinnamon
2 very ripe bananas, mashed
3/4 cup organic unsweetened applesauce
3 eggs, room temperature
2 tbsp coconut oil or ghee , melted
1 tsp pure vanilla extract
1 tbsp apple cider vinegar
1 apple (peeled, cored, and diced)
Preheat oven to 350 degrees.
Spray muffin tin with nonstick cooking spray.
In a mixing bowl, mix together the almond flour, coconut flour, baking soda, salt, and cinnamon. In a separate large mixing bowl, whisk together your eggs and coconut oil. Next, whisk in applesauce, mashed bananas, vanilla extract, and apple cider vinegar. Add your dry ingredients to your wet ingredients bowl, and stir with a spatula until combined. Finally, fold in your diced apple.
Using a 1/4 measuring cup, fill muffin tins with batter. You should get about 12 muffins. Sprinkle the tops of the muffins with a little turbinado sugar (optional). Place muffin tin in the oven for 25-27 minutes or until golden brown and cooked through. Remove from oven and let cool for 10 minutes.