Fall is coming – and I love it! The front yard and porch…well, I can’t help myself
I was inspired to make this recipe from a recipe my son’s preschool makes for “birthday muffins”. I changed it a bit (you know me – I can’t leave it alone!) The end result is a moist muffin, that should one top with left over frosting, would pass for a cupcake But sans frosting is a healthy morning on-the-go breakfast. To say the boys liked these is an understatement. They ate EIGHT of them in one day!
- 2¼ cups pastry flour
- 1 Tbsp baking powder
- 1 tsp fine sea salt
- 1 tsp ground cinnamon
- 1 cup raw honey
- 1 cup unsweetened coconut milk beverage
- ½ cup virgin coconut oil, melted
- 2 Tbsp ground flaxseed meal
- 6 Tbsp cool water
- 2 tsp pure vanilla extract
- 1 apple, cored and shredded (about 1 cup)
Preheat oven and line two 12-count muffin tins with premium liners (easy release foil interiors).
Sift dry ingredients together in a large mixing bowl. Whisk honey through vanilla together, let sit for 10 minutes, whisk well and add in apple.
Pour over dry, whisk until it comes together.
Divide equally between muffin cups, about 3-ish Tablespoons per cup.
Bake for 18 to 22 minutes, until a toothpick comes out clean in center and the muffins are a light golden color. Let cool on racks before removing.
Makes 24 muffins, freeze for quick breakfasts on the go.