Apple Cinnamon Muffins (grain-free : nut-free : GAPS-legal)

This time of year, fresh local apples are showing their colors at our farmer's market. These apple cinnamon muffins are a wonderful breakfast treat, sure to please the whole family.

Apple Cinnamon Muffins
Makes 12 muffins

• 1/2 cup butter or unrefined coconut oil
• 1/2 cup honey
• 3/4 tsp celtic sea salt 
• 6 eggs, preferably pasture-raised
• 1.5 tsp vanilla extract
• 3/4 to 1 tsp cinnamon (use 1 tsp if you like lots of cinnamon flavor, or use 3/4 tsp if you like the cinnamon flavor to be subtle)
• pinch ground nutmeg
• 3/4 cup coconut flour 
• 2 cups shredded tart apples, such as Rome or Granny Smith (leave the skins on and shred them with a box grater)

1. Melt butter or coconut oil in a small saucepan over low heat. Turn off heat and allow to cool slightly. 
2. Meanwhile, combine the eggs, salt, vanilla extract, cinnamon, and nutmeg in a large bowl.  If using an immersion blender, pulse a few times to combine. Otherwise, mix to combine with a whisk or mixer.
3. Add the honey to the butter (or coconut oil) and stir slightly.  Pour this mixture into the wet ingredients and blend well with immersion blender or mixer.
4. Measure out the coconut flour.  Since coconut flour clumps, it will need to be sifted if you are not using an immersion blender.*
5. Pour the coconut flour into the bowl with the wet ingredients.  Use an immersion blender or mixer to thoroughly combine all ingredients, making sure there are no lumps.  (Since coconut flour does not contain gluten, there is no worry of over-mixing it).
6. Fold in the shredded apples.
7. Line a muffin tin with paper cups.  Scoop the muffin batter into the paper cups.  I like to use a 3-Tb scoop for this, but you could just use a large spoon.
8. Bake muffins in 325 degree oven for about 40-50 minutes, until muffins are set and a toothpick inserted in the middle comes out clean.  If you are in a time-crunch, you could bake them at 350 degrees initially, but you'll need to reduce the heat after a bit so they won't burn before being set in the middle.
9. Remove from oven and cool.  Delicious with a pat of butter and a big glass of raw milk or milk kefir!  Pair these muffins with bacon or eggs for a hearty meal.

Time-saving tips:
*If you use an immersion blender to combine the ingredients, you can skip the step of sifting the coconut flour.  This also gives you less dirty dishes!
**While you are at it, why not make a double batch of muffins and throw one dozen into the freezer?  It doesn't take much more time, and they will make a very easy breakfast for some other week.

This post is part of Real Food Wednesday, Fat Tuesday, Grain-Free Carnival, Monday Mania, Fight Back Friday and Pennywise Platter!