Tuesday, September 4, 2012

Paleo Apple Cider Muffins

These were meant to be donuts. Sadly, my mini donut pan has seen better days, and refused to release anything I baked in it without reducing the goodie to a crumbled mess. So I used the batter for mini muffins, and viola! Perfect and delicious.
If you have the means to make cute little donuts, have at it. But regardless of how you bake it, I highly recommend this recipe. I'm actually patting myself on my back over the results, as I pretty much winged it today. I was stuck home with a sick kid and feeling inspired by the organic cider that has already snuck its way into my fridge.

I'm a freak for fall flavors, and while pumpkin time might still be a ways off, apple-picking season is upon us. We all love apple cider donuts around here; the smell and taste brings me right back to autumn weekends visiting the farm.

I had stumbled upon Paleo Spirit's Apple Cider Donut recipe a while back, and I have to admit none of us were smitten. While the photos and description are drool-worthy, we found they were lacking something. I made the recipe exactly as written, and found the coconut flour made the donuts a little dry and granular, lacking the moistness so characteristic of a heavenly apple cider donut. Even my kids gave them a thumbs down :(

Today I decided to try a combination of almond and coconut flour instead, and both apple cider and sauce to really up the flavor. My kids not only ate a muffin each, they attacked the little crumbled bits left behind in my miserable donut pan. They were both smitten

Grain-Free Apple Cider Muffins (or Donuts!)

1 cup almond flour
1/4 cup coconut flour
1/4 tsp. baking soda
1/4 tsp. salt
3/4 tsp. apple pie spice (I get it from Penzeys… alternately use 1/2 tsp. cinnamon & 1/4 tsp. nutmeg)
5 eggs
1/4 cup raw honey
1/2 cup natural applesauce
2 tbs. melted coconut oil
1 tsp. vanilla extract
1/2 cup warm apple cider

Preheat oven to 350. Combine almond flour through spice in a large bowl. In a separate bowl whisk wet ingredients. Pour into large bowl with dry ingredients and stir until no lumps remain.

Pour batter into a greased mini donut pan and bake for 20 minutes or until an inserted toothpick comes out clean.
If desired, dip warm donuts in a mixture of cinnamon and palm sugar before devouring. For the muffin pictured here I sprinkled a little of the mixture on top prior to baking.

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