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Today I’m delighted to welcome Maggie from She Let Them Eat Cake as a guest blogger! Maggie’s recipes, always gluten- and dairy-free, are healthy, family-friendly, and 100% delicious. Focusing on real foods like natural sweeteners and whole gluten-free grains, Maggie has a knack for making my mouth water with every recipe she posts.
Below she shares her recipe for Apple Cinnamon Muffins. With nearly two feet of snow blanketing the ground here and a frigid chill in the air, baking sounds like the perfect way to spend the weekend. Big thanks to Maggie for yet another inspiring and sure-to-be-delicious recipe!
When Hallie asked me to do a guest post for her blog I was so excited! Hallie and I are fairly recent blogging friends but I could tell early on that we had a lot in common. First of all, we both have a sweet tooth. Second of all, we both believe strongly in the importance of healthy eating. Finally, Hallie and I both use unrefined sugars, non-dairy milks, and gluten-free flours in our baking.
I love seeing Hallie’s recipes in my email updates. It’s always fun to see what she’s come up with (hello grain-free granola balls). One thing I’ve learned about Hallie is she likes to sit with a cup of tea and enjoy a healthy snack while reading her favorite food magazine or blog.
Being the busy stay-at-home mom of 2 kiddies under 5, I don’t really have time to sit and read with a cup of tea in the morning. Usually I’m eating my breakfast while playing pirates or cleaning up after my kids! Nonetheless, I like the idea of drinking a cup of tea, reading the latest issue of Cooks Illustrated, and enjoying a freshly baked muffin (my favorite morning treat).
Lately I’ve been playing with coconut flour and this is my first official recipe using it. I know Hallie likes muffins and I know she likes grain-free flours, so I thought this would be the perfect recipe to share with Hallie and her readers.
Apple Cinnamon Muffins
½ cup sorghum flour
½ cup coconut flour
½ cup arrowroot flour
1 tsp baking soda
2 tsp cinnamon
1 tsp ground chia mixed with 3 tbsp of water
1 tsp vanilla
1/3 coconut oil, liquefied
1 cup unsweetened applesauce (or try ½ cup applesauce & ½ cup cooked and mashed sweet potato)
½ cup maple syrup OR honey
3-4 medjool dates chopped
extra coconut oil for brushing
Coconut-Cinnamon Sugar Topping
2 tbsp coconut sugar
1 tbsp cinnamon
Preheat oven to 350 degrees and lightly oil a muffin pan, or line with cupcake liners.
Combine sorghum flour, coconut flour, arrowroot flour, baking soda, and cinnamon in a large bowl. In a medium-sized bowl combine ground chia with water and let sit for 5 minutes. Stir in vanilla, coconut oil, applesauce and maple syrup. Add wet ingredients to dry ingredients and stir just until combined. Fold in chopped dates.
Your muffin batter will be fairly thick. Scoop into prepared muffin pan and lightly brush each muffin with some liquefied coconut oil. Combine the 2 tablespoons of coconut sugar with the tablespoon of cinnamon in a small bowl. Sprinkle each muffin with coconut-cinnamon sugar topping and bake at 350 for 20-22 minutes. Remove from oven and move muffins to wire rack for cooling.
Yield: 12 muffins. Store in an air-tight container (if they get that far).
These muffins are fairly sweet so if you want to reduce the amount of maple syrup make sure you add an equal amount of water. Coconut flour loves to soak up liquid!