AuthorHeather BlakeCategoryBreakfast, Dairy free, Dessert, Gluten-free, Grains, Vegan, VegetarianDifficultyBeginnerNaturally gluten-free and lower in sugar than conventional muffins, these are simple to whip up for breakfast or dessert!
Preheat oven to 350 degrees F.
Prepare 12 muffin cup liners or grease muffin pan.
In a large bowl, whisk together dry ingredients.
In a medium bowl, combine wet ingredients (the coconut oil will solidify quickly if the other ingredients are chilled - either stir quickly or microwave the mixture for 30 seconds).
Pour wet ingredients into dry ingredients and stir until smooth. (Since the batter is egg-free, it will be slightly thicker than a muffin made with eggs).
Fold in the diced apple.
Fill each muffin cup to the top with batter. (I had a little extra batter so I baked it in a mini loaf pan!)
Bake for 25-30 minutes. Enjoy the mouth-watering aroma that fills the whole house!
Ingredients
Directions
Preheat oven to 350 degrees F.
Prepare 12 muffin cup liners or grease muffin pan.
In a large bowl, whisk together dry ingredients.
In a medium bowl, combine wet ingredients (the coconut oil will solidify quickly if the other ingredients are chilled - either stir quickly or microwave the mixture for 30 seconds).
Pour wet ingredients into dry ingredients and stir until smooth. (Since the batter is egg-free, it will be slightly thicker than a muffin made with eggs).
Fold in the diced apple.
Fill each muffin cup to the top with batter. (I had a little extra batter so I baked it in a mini loaf pan!)
Bake for 25-30 minutes. Enjoy the mouth-watering aroma that fills the whole house!
