Vegan, Paleo, Keto,

Servings:

9

Time:

35 mins
INGREDIENTS

Dry Ingredients:

1 cup almond flour

1/2 cup gluten free rolled oats

1 tsp baking soda

1/2 tsp baking powder

1 tsp cinnamon

1/8 tsp sea salt

1  1/2 tbsp chia seeds

Wet Ingredients:

1 green apple – peeled and grated

3/4 cup coconut sugar

1/4 cup coconut oil (also extra for muffin pan)

2 eggs (or flax egg substitute – see variation below)

 

Method

  1. Preheat oven to 350 F. In a large mixing bowl mix the dry ingredients – almond flour, oats, baking powder, baking soda, salt and cinnamon.
  2. In a second mixing bowl combine the grated apple, coconut sugar, coconut oil and eggs or egg substitute.
  3. Grease a medium size 9 serving muffin pan with coconut oil. I recommend using muffin liners for the vegan version.
  4. Combine the wet ingredients into the dry ingredients and blend with out over mixing. Scoop the muffin mix in sections into the muffin tray.
  5. Bake for 20 – 25 minutes or until cooked through when tested with a toothpick. The vegan version will need just a little additional baking time.
  6. Cool and serve. Can be stored in fridge or frozen.

 

Variations:

Flax Egg – To make the equivalent of 1 egg, combine 1 tbsp of ground flaxseed with 3 tbsp water and let sit for at least 10 minutes to thicken. For this recipe you will need 2 tbsp of ground flaxseed and 6 tbsp of water.