Thursday, September 25, 2014

Grain-Free Apple Cider Muffins


A couple of times every fall I buy apple cider from our local orchard. The kids love to drink it as a treat, but I've never really been a juice drinker. I always put it to good use in the kitchen, however. I already used it for my favorite butternut squash and apple soup, and then today for these grain-free muffins.

I have tried unsuccessfully to bake these in both a donut pan and mini donut machine. I think the batter is just a little too sticky and does best in parchment-lined muffin cups.

I topped the muffins with a little ground cinnamon mixed with granular stevia, but they taste perfectly delicious "naked" as well. Another option is to create a grain-free crumble topping if you want to get really decadent and fancy.

Grain-Free Apple Cider Muffins

1 cup almond flour
1/4 cup coconut flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
pinch of ground allspice
5 eggs
1/4 cup raw honey or pure maple syrup
1/2 cup natural applesauce
2 tbs. melted coconut oil
1 tsp. vanilla extract
1/2 cup apple cider
optional: ground cinnamon mixed with a little granular stevia, for topping

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.

Fill greased or lined muffin cups 3/4 full with batter. Sprinkle cinnamon mixture on top, if using.

Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before removing/serving.

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