Vegan Coconut Flour Apple Muffins (Grain-Free, Oil-Free)
Apple cinnamon coconut flour muffins are everything a fall muffin should be: moist, tender, and easy to make. Made with coconut flour, they are also grain-free, gluten-free and Paleo.
Servings: 12
Ingredients
- 2/3 cup coconut flour
- 1 cup chickpea flour
- 2 tablespoons whole psyllium husks (not psyllium husk powder)
- 1.5 teaspoons ground cinnamon
- 2.5 teaspoons baking powder (certified GF, as needed)
- 1.5 cups unsweetened applesauce
- 2 tablespoons coconut sugar (see notes for options)
- 1 teaspoon vanilla extract
- 1 medium tart-sweet apple peeled and chopped
Instructions
- Preheat the oven to 375F (190C). Line the cups of a 12-count standard muffin tin with paper or foil liners.
- Whisk the coconut flour, chickpea flour, psyllium husks, cinnamon, baking powder and salt in a large bowl.
- Add the applesauce and vanilla and stir until blended (the batter will be thick). Stir in the apples.
- Divide the batter evenly between the prepared cups.
- Bake in the preheated oven for 15 to 20 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Let cool for 20 minutes in the muffins tin. Transfer muffins to a wire rack and cool completely.
Notes
Storage: Store the cooled muffins in an airtight container for 2 days at cool room temperature, 1 week in the refrigerator, or up to 6 months in the freezer.
Sweetener: An equal amount of brown sugar, granulated sugar, maple syrup, or agave nectar can be used in place of the coconut sugar.
Whole psyllium husks note: I have not tried the recipe with psyllium husk powder. If you do use powder, be sure to use an equal weight (10 grams), not and equal volume measurement. Ten grams of psyllium husk powder is closer to 2 teaspoons (not 2 tablespoons).
Nutrition
Serving: 1muffin | Calories: 125kcal | Carbohydrates: 11.7g | Protein: 3.6g | Fat: 7.5g | Saturated Fat: 5.1g | Cholesterol: 77mg | Sodium: 251mg | Fiber: 3.4g | Sugar: 6.2g