We have mentioned several times in the past that muffins are a pretty “big” deal around our house.. everyone loves them, they are easy to grab in the morning on the way out the door.. but mostly perfect for my kids for school.
Muffins are so easy to whip together – we’ve probably tried almost every muffin recipe out there. Of all of them, my kids love these grain-free Pumpkin Chocolate Chip Muffins more than anything. But… I think these are a really close 2nd.
When it comes to making muffins, it’s incredibly hard to find a combination that doesn’t have tons of sugar, or an obscene amount of butter. This recipe is such a perfect one because the flour is limited, and we incorporated honey instead of sugar.
Of course, the properties of raw honey are not as amazing when honey is baked, but golly, I love using it anyways 😉
These muffins are so incredibly moist, bake perfectly and make the house smell AMAZING – you might just want to double the recipe and take the extra to neighbors as a bonus. With the cooler weather here, these will be a definite staple at the dinner table!
- 2 eggs, room temperature
- 1/2 C. applesauce
- 1/2 C. kefir (or, greek yogurt)
- 1/3 C. coconut oil, melted
- 1 tsp vanilla extract
- 1/2 C. honey (or, maple syrup*)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 3/4 C. all purpose, organic unbleached flour
- Optional: 1 Tbsp Organic Coconut Sugar to sprinkle on the tops before baking
- Preheat the oven to 350 (if using honey) or, 425 if you are using regular maple syrup.
- In a large bowl, combine the wet ingredients.
- Gently add the dry ingredients just until moistened.
- Fold in the apples (shredded and diced), the batter will be thick and lumpy (that is OK!)
- Level out into the muffin pan and divide the batter equally.
- Bake for 13-15 minutes - remove when the toothpick inserted in the center comes out clean.
- Let cool completely before enjoying.
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