Coconut flour apple pie muffins are the perfect fall treat, especially with the “treat” season coming into full swing. For those of you who may not be so confident to whip up an apple pie, much less a gluten-free coconut flour apple pie, this is the recipe for you and your family.
Blow your co-workers away. After all, you’ve hopefully been raving about the benefits of a gluten-free diet are and how you have mastered the art of coconut flour baking.
These coconut flour gluten-free apple pie muffins are free of sugar, gluten flours, and soy. A small amount of dairy, with a couple of tablespoons of grass-fed butter.
Remember you are baking MINI-muffins!
Recipe for coconut flour apple-pie muffins:
Servings: 24 mini-muffins
Prep Time: 10 minutes
Bake Time: 15-17 minutes
- ½ cup coconut flour
- ¼ cup potato starch
- 1 tsp. baking soda
- ½ tsp. salt
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- 3 eggs
- 3 Tbsp. coconut oil, melted
- 2 Tbsp. butter, room temperature
- 2/3 cup coconut milk, full fat
- ½ tsp. vanilla extract
- 5 Tbsp. honey, raw
- 2 medium Honey Crisp Apples, finely diced
1.) Heat oven to 350° and place 24 mini muffin papers in compartments, set aside.
2.) Dice apples, melt coconut oil, and gather ingredients.
3.) Add dry ingredients to large mixing bowl, set aside.
4.) Whisk eggs, add coconut milk, butter, coconut milk, vanilla extract, and ½ cup diced apples.
5.) Add wet ingredients to dry, mix well. Add honey and ½ cup diced apples (you now have 1 cup apples), mix well.
6.) Pour batter evenly in muffin compartments. Top batter with diced apples and a dash of cinnamon.
7.) Bake for 15-17 minutes or until golden brown. Enjoy warm and fuzzy.