Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a muffin tin with parchment paper liners or grease it lightly with coconut oil.
- In a large mixing bowl, whisk together the almond flour, coconut flour, tapioca starch, baking soda, cinnamon, and sea salt.
- In another bowl, beat the eggs until frothy and add the applesauce, melted coconut oil, and vanilla extract. Stir until well combined.
- Pour the wet ingredients into the dry mix and stir gently until just combined. Fold in the diced apples.
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. Bake for 20–25 minutes until a toothpick inserted comes out clean. Let cool slightly before serving.
Nutrition
Calories: 120kcalCarbohydrates: 12gProtein: 3gFat: 7gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 3gVitamin A: 150IUVitamin C: 1mgCalcium: 30mgIron: 1mg
Notes
For a nut-free option, swap almond flour with tiger nut flour. If the batter is too thick, add a splash of unsweetened almond milk for better consistency. Store in an airtight container at room temperature for up to 2 days or in the fridge for a week. You can freeze them for up to 3 months. To reheat frozen muffins, microwave for 20–30 seconds. Add a pinch of cinnamon on top before baking for a delightful crust.
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