GAPS Diet: Apple, Pumpkin, Cinnamon Muffins

Generally, I like serving eggs for breakfast. I make sure to include two vegetables and I like how that rounds out our veggie intake for the day. But sometimes we need a break. I've tried a couple of muffin recipes and this one was a hit with the whole family.

Apple Cinnamon Coconut Flour Muffins

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5 eggs
1 cup homemade applesauce (store bought should work too)
1/2 cup coconut flour
2-3 TBSP cinnamon
1 tsp baking soda
1 tsp vanilla (optional)
1/4 cup coconut oil
2 T honey (optional)

How to Make Apple Cinnamon Coconut Muffins:

Preheat the oven to 400 degrees F.
Grease a muffin pan with coconut oil.
Put all ingredients into a medium sized bowl and mix with immersion blender or whisk until well mixed.
Let sit 5 minutes.
Use 1/3 cup measure to spoon into muffin tins.
Bake 12-15 minutes until starting to brown and not soft when lightly touched on the top.
Let cool 2 minutes, drizzle with honey (if desired) and serve.

Flavor Options!

This recipe is actually very versatile! To mix it up, try these flavor combinations:

Reduce the applesauce by 1/4 cup and add an overripe banana before blending. Mix in 1/2 cup toasted chopped nuts (like walnuts) by hand.
Add 1/2 cup blueberries or raspberries
Add 1/2 cup chopped apples for a little crunch
Add 3 T of cocoa powder to make almost cupcake like

I didn't have any applesauce so I subbed in 1/2 a cup of pumpkin puree and then 1/2 a cup or so of diced granny smith apple.


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