Coconut Flour Apple Cinnamon Muffins

Coconut flour. It’s naturally gluten-free and provides a nice break from the standard all-purpose flour. The consistency is light and fluffy, without a detectable flavor of coconut.

Before the holidays, I was in the grocery store and saw Coconut Flour and Sugar on sale. I purchased a pound of each for under $7.

While looking for a recipe, I also discovered that this gluten-free flour also has beneficial health properties. And what’s not to like about that?

According to Hungry for Change (seriously, watch the documentary if you haven’t crawled out from under your rock yet), coconut flour is rich in fiber, contains beneficial fats, is safe for diabetics, and provides high levels of protein. You can literally have your cake and eat it too.

With that being said, I experimented with a new recipe and came up with a soft, delicate modification to Wellness Mama’s Coconut Muffins. I’ve added my own variations, although I do invite you to try her recipe too. Here is my recipe…

Mara’s Apple Cinnamon Muffins

Serves: 14 to 18 muffins
Prep time: 10 minutes
Bake time: 15 minutes
Oven temp: 400 degrees F
Allergen Warning: This recipe contains eggs and nuts.

Dry Ingredients

1 cup coconut flour
3/4 cup coconut sugar (regular sugar would be okay too)
2-3 TBSP cinnamon
2 tsp baking soda
2 TBSP flax seed
2 tsp salt
Optional: 1/4 cup sun butter
Optional: 2 tsp ground nutmeg
Optional: 1/4 cup chopped pecans or walnuts

Wet Ingredients

2 cups organic apple sauce
2 tsp vanilla extract
1/4 cup honey
2 medium finely diced or shredded organic apples
4 to 6 eggs, depending on your preferred consistency
1/2 cup coconut or grape seed oil

Instructions:
Combine your dry ingredients into a large mixing bowl. Begin adding the wet ingredients one at a time – the order doesn’t matter. Mix thoroughly until the dough is smooth and pliable.

Apply coconut or grape seed oil to a dry paper and then rub onto each muffin tin. Using a large tablespoon, scoop heaping spoonfuls into the muffin pan. Bake at 400 degrees for 14 to 17 minutes. The center should be firm and not gooey.

Remove from muffin pan and set aside for cooling. Freeze extra muffins in a freezer safe container. Muffins will last up to 10 days when kept at room temperature.

I love making extra muffins and grabbing a few when in a hurry. The egg provides optimal protein and the coconut sugar keeps glucose levels to a minimum.

Note: The muffins appearance may vary according to the type of sugar your choose.

Please leave a comment below if you try this recipe or have other coconut flour suggestions!

_{*All images are original and cannot be used without permission.}

Words By Mara

Empowering women. Defeating chronic pain. Sharing stories.