When you are in the mood for something light, and just a bit sweet, these gluten free apple cinnamon muffins are sure to please.
Have you had one of those days where you hit the floor running? You know, where you can’t even stop to go to the bathroom, let alone eat?
I know I have. Plenty of times, I’ve tried to get my day off the ground without eating anything. No breakfast, no lunch. I am just too busy, I think to myself. Alas, the hangry pains that come about 2 PM nearly do me in. It’s not pretty, trust me.
That’s why it’s a good idea to have some easy to grab foods that you can grab and go. Say hello to these apple cinnamon muffins. Light, yet flavorful, protein packed to keep you full and gluten free! Win-win, right?
The first secret to the fluffiness of the muffins is in the eggs. Yes, there really is 10 eggs in here, and you want to make sure they are fully whipped until they are fluffy. The next secret is not having a soggy bottom in the muffin. You do that by either:
- removing them from the muffin pan immediately after taking it out of the oven OR
- tilting the muffin slightly on it’s side to allow the heat to escape from the bottom
Both methods will stop the bottom sogginess so many homemade muffins seem to have. To freeze these for later, allow to cool completely, then store in air tight freezer bags. Thaw by allowing them to come to room temperature for 15 minutes before eating. Or just munch on them frozen, if you want. It’ll still taste great.
- 2 cups applesauce
- 1 cup coconut flour, sifted
- 2 Tablespoons cinnamon
- 2 teaspoons baking powder
- 2 teaspoons vanilla
- 1/2 cup coconut oil
- 1/2 cup raw honey
- 10 eggs
- In a medium sized bowl, crack the eggs and beat until fluffy.
- Add the vanilla, honey and coconut oil, and mix with the eggs.
- Stir in the apple sauce.
- Sift the coconut flour in a separate bowl, removing any chunks.
- Add the baking power and cinnamon to the sifted coconut flour.
- Mix the dry ingredients into the wet and stir well to combine.
- Allow to sit while oven begins to preheat to 400 degrees.
- Line a muffin pan with muffin papers, or grease with coconut oil.
- Scoop the batter by 1/3 cup full into the pan, filling each 3/4 full.
- Bake at 400 for 18-20 minutes, until soft but “springy” on top. The top should spring back when gently pressed on.
- Remove from the oven, and allow to cool completely.
What is your favorite muffin flavor? Will you try these gluten free delights?