Description
I love the many holiday flavors. Pumpkin, cinnamon, apple, nutmeg, OMG! Even the smell of their aromas take me to that “happy place”. These muffins will satisfy that craving without all the sugar and gluten! Enjoy!
Ingredients
- Muffins:
- 1 2/3 cup almond flour
- 1 tablespoon coconut flour
- 1/3 cup tapioca flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 tablespoon ground chia seeds
- 1 teaspoon organic vanilla powder
- ¼ teaspoon ground cloves, or more to taste
- 4 eggs
- 1 tablespoon honey
- 1 teaspoon liquid Madagascar vanilla
- 2 tablespoons coconut oil (or ghee)
- 1 tablespoon almond milk
- 2 tablespoons Sweet Spreads Cinnamon Roll Coconutter
- ½ cup plus 4 tablespoons applesauce
- ½ teaspoon apple cider vinegar
- Coconut oil for greasing pans
- Topping:
- 8 tablespoons Sweet Spreads Vanilla Cupcake Coconutter
- 8 tablespoons Sweet Spreads Maple Pancake Coconutter
- ½ cup semi chopped walnuts, or nuts of your choice
Instructions
- Muffins:
- Preheat oven to 350F.
- Grease mini-muffin pans with coconut oil.
- Combine all three flours, baking soda, baking powder, ground chia seeds, vanilla powder and cloves in a bowl. Mix well, sifting two times.
- In another bowl mix the eggs, honey, vanilla, coconut oil, almond milk and Coconutter. Whip on medium then on high with a hand mixer.
- Add in applesauce.
- Mix in apple cider vinegar.
- Scoop halfway full into well-greased muffin pans.
- Bake for 12-16 minutes.
- Remove from oven and cool on a rack.
- Topping:
- Mix the 8 tablespoons of each of the Sweet Spreads products (if desired warm over stove top!).
- Add semi-chopped nuts.
- Pour over the top of the muffins.
- Enjoy!
