AuthorHeather BlakeCategoryBreakfast, Dairy free, Dessert, FruitDifficultyBeginnerLoaded with pumpkin, Gala apples, coconut oil, eggs, cinnamon, and whole grain flour, these are so delicious you won't even know they're healthy!
Preheat oven to 350 degrees F. Place liners in muffin tin or grease tin.
In a medium bowl, combine dry ingredients and mix well.
To heat coconut oil, I measure out the proper amount, transfer it to an oven-safe ramekin and place it in the oven while it preheats. It only needs to stay in there for 4-5 minutes and it will be perfectly melted!
In a large bowl, combine sugar & melted coconut oil and whisk until combined. Add remaining wet ingredients, mixing well.
Add dry ingredients to wet ingredients, mixing only until just combined.
Gently stir in apples.
Divide into muffin tins and sprinkle with a little extra cinnamon & coconut sugar. Bake for 25-30 minutes, until toothpick comes out clean. Cool for a few minutes and make sure you enjoy one warm!!!
Keeps 3-4 days in refrigerator or a few weeks in the freezer.
Recipe adapted from Brittany of "Eating Bird Food"
Ingredients
Directions
Preheat oven to 350 degrees F. Place liners in muffin tin or grease tin.
In a medium bowl, combine dry ingredients and mix well.
To heat coconut oil, I measure out the proper amount, transfer it to an oven-safe ramekin and place it in the oven while it preheats. It only needs to stay in there for 4-5 minutes and it will be perfectly melted!
In a large bowl, combine sugar & melted coconut oil and whisk until combined. Add remaining wet ingredients, mixing well.
Add dry ingredients to wet ingredients, mixing only until just combined.
Gently stir in apples.
Divide into muffin tins and sprinkle with a little extra cinnamon & coconut sugar. Bake for 25-30 minutes, until toothpick comes out clean. Cool for a few minutes and make sure you enjoy one warm!!!
Keeps 3-4 days in refrigerator or a few weeks in the freezer.
Recipe adapted from Brittany of "Eating Bird Food"
