Grain and Sugar Free Coconut Apple Muffins | FoodsOfOurLives.com
Hey There!
Goodness it’s been a while since I posted! My husband took spring break last week along with our kids and, no we didn’t go anywhere fun, we started packing!
We are moving to Florida next August (nice time of year to show up in Florida, right?) and our house is going on the market soonish so we need to declutter and just get started on things so we’ve been working out the game plan and getting started.
But I have still been eating healthy! I did eat more carbs last week because I ran a race Saturday and even though it was only a 10k I still have a hard time running any kind of distance if I haven’t added in those starchy carbs. But this week I am back to mostly grain free and certainly sugar free so I made these little muffins for breakfast yesterday and they turned out amazing!
I got the original recipe from my favorite workout website ZuzkaLight.com but I made some changes to her recipe so I put them in the oven and crossed my fingers.
They were delish.
They satisfying.
They received full kid approval.
I know they have a pretty high number of ingredients but they still come together quickly and I think you will enjoy them.
- 1 cup Let's Do Organic Shredded, Unsweetened Coconut, 8-Ounce Packages (Pack of 12)
- 1⅓ cup almond flour
- ⅓ cup 100% Pure Erythritol Crystalline Now Foods 2.5 lb Granules
- ¼ ground flax
- ½ teaspoon baking soda
- ½ teaspoon xanthan gum
- ½ teaspoon fine sea salt
- ¼ cup agave nectar
- ½ cup butter, melted
- 3 eggs
- 1 cup plain, whole milk yogurt
- ¼ teaspoon coconut extract
- 1 cup almond butter
- 1 tablespoon pure vanilla extract
- 1½ cups peeled and chopped apple
- Flaked Coconut to sprinkle on top, optional
- Preheat your oven to 350˚.
- Prepare two muffin trays by lining with muffin papers.
- In a large mixing bowl, combine all the dry ingredients.
- Add all the wet ingredients except the apple and stir to combine.
- Add the apple.
- Scoop the batter into the muffin tray, fill about ½ way full.
- Sprinkle a little of the flaked coconut to the top of each muffin.
- Bake until a toothpick inserted in the center comes out clean, about 35 minutes.
- Allow to cool about 10 minutes in the tray and then remove and place on a wire rack to cool completely.
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