It has been a beautiful but quiet day here in East Texas. One word explains the quiet component: headcold. I was in denial the past few days, but it hit me hard yesterday at about 9:30. As I sat working at my computer, I began sweating like a heathen, and, keeping up my denial, my first thought was that Kevin had turned off the air conditioning. After a quick inspection of the thermostat, I gave in and took some cold medicine.
So here it is Saturday, and despite the sneezing attacks, it’s been a relaxing day. Kevin took Nick to his soccer game, then Nick and I played in the back yard. Or more precisely, Nick made mud pies in what was, earlier in the summer, my herb garden, while I nibbled apple muffin and sipped lemon tea.
These may look like regular apple muffins, and in many ways they are, but they are extra-light, flavorful and delicious because they are made with coconut flour.
Have you tried coconut flour? It can be unnerving the first time you bake a coconut flour recipe, especially ones for quickbreads and muffins, because the proportions are atypical. Specifically, very little flour, lots of eggs, and a very runny batter that firms up after a few minutes of sitting. It seems like all kinds of wrong.
That is, until you open the oven door. Like magic, the bizarre batter transforms into gloriously moist and tender little breads that, in this case, are studded with apples, scented with cinnamon, and sweetened with maple syrup. Yes, you need to put coconut flour on your list.
These muffins keep very well (about 1 week in the refrigerator, or in the freezer for about 2 months–store in an airtight container). Enjoy, and stay well!
|5-year-old boy bliss!|
|Nick insisted on washing his own muddy shirt. I requested that he keep his pants on.|
|I asked Nick to keep the mud festivities away from my remaining rosemary, at right 🙂|
- ⅔ cup coconut flour
- 1-1/2 tablespoons ground cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt
- 5 large eggs
- 1 cup unsweetened applesauce
- 2 tablespoons pure maple syrup or honey
- 1 teaspoon vanilla extract
- ¼ cup virgin coconut oil, melted
- 1 large tart-sweet apple, peeled and coarsely chopped
- Preheat the oven to 400F. Line the cups of a 12-count standard muffin tin with paper or foil liners.
- Whisk the coconut flour, cinnamon, baking soda and salt in a small bowl.
- In a large bowl, whisk the eggs until blended; whisk in the applesauce, maple syrup and vanilla until blended.
- Add the coconut flour mixture and oil to the egg mixture, whisking until blended. Let batter stand for 5 minutes and then stir in the apples. Divide evenly among prepared cups.
- Bake in the preheated oven for 12 to 15 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let cool for 20 minutes in the tin. Transfer muffins to a wire rack and cool completely.