Remember that time three years ago when I substituted coconut flour for regular flour in a one-to-one ratio when making muffins and the first bite sucked every ounce of moisture out of my body?
In case you don’t remember, I’m referencing that time I made apple muffins.
A little dry.
Dry like the Sahara is dry.
The other day I got a hankering for an apple cinnamon something or other, so I decided to make some muffins.
Based this recipe off of my old recipe…and it’s about 40 billion times more delicious and infinitely less dry.
- ½ cup coconut flour
- ½ cup coconut oil
- ½ cup maple syrup
- ½ cup coconut milk
- 3 eggs
- 1 tsp cinnamon
- 2 tsp baking powder
- ¼ tsp sea salt
- 2 cups apples, chopped
- 1 cup unsweetened shredded coconut
- Preheat the oven to 350 F
- Line a muffin tin with liners or parchment paper
- In a large bowl, mix your dry ingredients: coconut flour, baking powder, cinnamon, and salt.
- In a small mix your wet ingredients: coconut oil, coconut milk, maple syrup and eggs.
- Add the wet ingredients to the dry and stir until just combined.
- Fold in your shredded coconut and apples.
- scoop ¼ cup of batter into each muffin tin and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
These little babies stayed super moist even days after they came out of the oven.
These were a delicious way to use some seasonal fruits! They’d be a great light Thanksgiving morning breakfast…just sayin’.