The Ultimate Apple-Coconut-Almond-Flax Muffins
by: Kate
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Simply amazing muffins
Ingredients
Dry ingredients
- 2 cups almond flour/meal
- ⅓ cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon salt (3/4 tsp if almond butter is salted)
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup dried coconut
- ½ cup flax seed
Wet ingredients
- 1 cup unsweetened applesauce
- 1 tablespoon vanilla
- 3 eggs (warmed to room temp)
- ⅓ cup agave syrup
- 3 tablespoons oil (olive, canola, coconut butter, hazelnut is best)
- 2 tablespoons almond butter ((adjust salt above if salted))
Instructions
- Preheat oven to 350 degrees. Spray muffin tins with oil.
- In a medium mixing bowl combine applesauce, agave syrup, and almond butter and mix well. Scramble eggs and add along with oil and vanilla; mix to incorporate.
- In a separate bowl, add almond flour, coconut flour, cinnamon, nutmeg, salt and baking soda. Mix to incorporate.
- Add wet ingredients to the dry and scrape the bowl. Mix well and add the dried coconut and flax seed. Stop mixing when just incorporated evenly.
- Dollop into muffin cups and bake for about 20 minutes if making HUGE muffins or between 10-15 minutes if smaller. Check for golden brown color and set tops.
- Store in an airtight container in the fridge once cooled. They won’t last long due to extreme deliciousness, not spoilage! 🙂