Name: Apple Muffin (AIP,Paleo,Vegan,GF,DF)
Prep time: 45 min
Cook time: 40 min
Ingredients: ⅓ cup Tapioca flour; ⅓ cup Coconut flour; ½ cup Arrowroot flour; ½ cup Brown Rice flour (omit for AIP); ½ cup Tigernut flour; ½ cup Coconut Oil (as solid); 3 tsp Baking Soda; 1 tsp Baking powder; 1 ½ cup Stewed Apple; ⅓ cup Sultanas; 3 pinch Salt; 1 ½ tsp Date syrup; 1 tsp Cinnamon; 1 tbsp Tapioca flour; ¼ tsp Cinnamon; ¼ tsp Coconut Syrup; 1 tbsp Coconut milk

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Table of Contents

AIP, Vegan, Vegetarian, Gluten Free, Dairy Free, No Egg, No Nuts, No Processed Sugar

Apple Muffins are the perfect snack for kids or people with allergies because they are gluten free, dairy free, egg free and are naturally sweetened with stewed apples. You can eat them on their own but I find it’s best to create a healthy icing by combining tapioca flour, cinnamon, coconut syrup and a little coconut milk in a bowl and pouring over the top. The icing tastes great and is still perfect for anyone with allergies plus uses the natural sweetness of coconut syrup.

You can store them in the fridge which can make them go hard thanks to the coconut oil in the recipe so just heat the muffins up in the microwave for 30 seconds and then add the icing over the top.

The apple muffins are the perfect snack for kids lunch boxes having actual apples in the recipe and not fake apples or chemical flavour of apple found in most apple muffins from the supermarkets.

Substitutions:

You can substitute the sultana’s for dates, currants or banana.

The flours cannot be substituted without affecting the texture and taste of the muffins.

How to store the Apple Muffin’s?

It is best to store them in the fridge as they will last longer.

How long will they last?

They should last a week if kept in the fridge, or 3-4 days if out of the fridge.

Can I freeze them?

You can freeze them in a container or freezer bag and they should last 3-6 months. Defrost in the microwave and then keep them in the fridge, to serve just warm up in the oven or microwave.

Instructions:

Stewing apples:

Cut up the apples into small pieces and put in a saucepan with ½ cup of water with ½ tsp cinnamon, ½ tsp vanilla bean powder and ½ tsp coconut syrup and cook for 15 minutes with the lid on until the apples are soft.

Put the tapioca, coconut, arrowroot, brown rice and tigernut flours into a stainless steel mixing bowl.

Add the coconut oil and use the back of a spoon to blend it into the flour.

Add the stewed apple and mix until a batter forms.

Add the sultana’s, date syrup and salt and mix through.

Spray a muffin tray with olive oil and spoon mixture into the trays.

Cook at 150℃/ 302℉ for 40 minutes. Use a cake tester skewer to stick into a muffin to see if the batter is cooked, if the skewer comes out with batter on it, then muffins needs a bit longer to cook.

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If you try this recipe let me know in the comments below the post.

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