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gluten free recipes

Apple-Coconut-Almond-Flax Muffins

muffins
The Ultimate Apple-Coconut-Almond-Flax Muffins
 
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Recipe type: Breakfast
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Cook time: 
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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
  1. Preheat oven to 350 degrees. Spray muffin tins with oil.
  2. 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.
  3. In a separate bowl, add almond flour, coconut flour, cinnamon, nutmeg, salt and baking soda. Mix to incorporate.
  4. 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.
  5. 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.
  6. Store in an airtight container in the fridge once cooled. They won’t last long due to extreme deliciousness, not spoilage! 🙂

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