Apple Cinnamon Coconut Flour Muffins

Added on February 7th, 2012 by our friend from http://chowbellabycassie.blogspot.com

Cooking Steps

1. Preheat oven to 350 degrees F.
2. Blend the coconut oil with the honey. Blend in each egg one at a time, along with the vanilla extract. The coconut oil may curdle, but that’s ok.
3. Fold in the coconut flour, cinnamon, baking powder, and salt. It may clump a bit, but just use a wire whisk to whip the mixture about 10 times, or until the batter smooths out.
4. Fold in the apple (including any juice that may have come out), nuts, and raisins.
5. Lightly grease 12 paper muffin cups with coconut oil. Place one into each cup of a 12-cup muffin tin. Divide the batter evenly amongst each cup and smooth over with the back of a spoon.
6. Bake for 30 minutes or until a pick inserted in the center of a muffin comes out clean.

Serves 5
30 min
This is a Recipe

Ingredients

  • 4 tbsp virgin coconut oil, melted but not hot (plus more, for greasing)
  • 4 tbsp honey
  • 6 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sifted coconut flour
  • 1 tsp ground cinnamon
  • 1/2 tsp aluminum-free baking powder
  • 1/4 tsp salt
  • 1 Granny Smith apple, grated with the peel on
  • 1/4 cup chopped nuts (I used approximately equal parts unsalted walnuts and pecans); 2 tbsp raisins
FavoriteLoadingAdd to Favorite Recipes!
Print This Recipe Print This Recipe

All Recipes Baked Goods

5 Responses to “Apple Cinnamon Coconut Flour Muffins”

  1. If I am going to omit the apple, will it change the texture at all and is there something i can replace it with. I am doing low carb and fruit is not an optian for me. So would like to omit it, do you think it will turn out okay without it? thank you cant wait to try…

    connie munoz, on February 7th, 2012
  2. chowbella

    I have personally not tried this recipe without the apple. It does supply some moisture, so if your batter looks stiff, add some water. You may also only get about 10 or 11 muffins-worth of batter or you may need to reduce the cooking time with 12 muffins. Another option that comes to mind is adding grated zucchini or carrot to the batter if your regimen will allow. Zucchini bread is quite popular where I am from so it might be really good! The carrot might give a carrot cake-like flavor. I hope these ideas help you! I would love to hear what you come up with because I am going to use this recipe as a template for future recipes.

    chowbella, on February 7th, 2012

  3. I think if you add about 3/4 cup of canned pumpkin in place of the apple. there is a pumpkin muffin recipe that has almost identical ingredients with the same amount of coconut flour, honey, coconut oil, and eggs and they are wonderful. add in pumpkin pie spices.

    Andrea, on February 7th, 2012

  4. I make this recipe all the time, and actually forgot the apple once. (Making off the top of my head.) And it turned out fine. It is a little thicker than normal, the apple makes it nice and juicy. This morning, I’m trying it with 1/4 mixed frozen berries instead… We’ll see how it turns out! Can’t wait!

    Jenni Matheson, on September 17th, 2012

  5. I tried this recipe this morning and they are quite tasty. A couple suggestions or observations. If the eggs are room temperature, it is less likely the coconut oil will curdle. Also, I do not like using muffin papers so I just oiled the pan. Big mistake! They stuck pretty good. Next time I will oil paper liners.

    Jeannie Bennett, on November 12th, 2012

Leave a Comment!