I haven’t posted a breakfast recipe for a while so today on the blog a new muffin recipe – gluten free coconut apple muffins. Lately I have had pumpkin and butternut squash and comfort foods and falling leaves on my mind and, as a result, have neglected the muffin lover in me. Now that the initial excitement of the new season is over, Halloween is behind us and the leaves have been raked I can turn my attention to different things, such as baking muffins.
These muffins are different from my usual muffin recipes as they don’t contain any wheat, which makes them 100 % gluten free. I have used a combination of coconut flour and ground almonds instead of wheat flour, and this has produced a different texture. I don’t really use coconut flour in my baking so wasn’t sure what to expect. These muffins turned out more crumbly, soft and fluffy than muffins made with wheat flour. I like that a lot. If you decide to give this recipe a go I’d love to know what you think.
I used bramley apples in this recipe, but you can use other varieties of sour apple. We are in the apple season so there is plenty to choose from. I could talk at length about the various culinary uses of apples but I thought I’d take a more practical approach instead – here are some of my recent recipes using apples: roasted cauliflower apple soup, rooibos chicken with autumn apple and my mum’s best Russian salad. The apple not only enhances the flavour of these muffins it also keeps them moist, without, however, making them heavy and stodgy.
Here are some more muffin recipes if you are interested: Breakfast Recipes
Yields 12 muffins
10 minPrep Time
35 minCook Time
45 minTotal Time
- 1 and 1/3 cup coconut flour
- 1 cup ground almonds
- 2 teaspoons baking powder
- 2 eggs
- 1cup coconut milk
- 2 tablespoons desiccated coconut (plus a bit more for sprinkling)
- 2 large bramley apples (or other sour variety)
- 4 tablespoons sugar (plus a bit more for sprinkling)
- 5 tablespoons vegetable oil
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a muffin tin with paper muffin cases and set aside.
- Combine the flour, ground almonds, desiccated coconut and baking powder and set aside.
- Whisk together the egg, sugar and oil. Add the coconut milk and stir well to combine.
- Peel the apples, remove the cores and grate coarsely (you should have about 2 cups of grated apple). Add to the wet ingredients and stir thoroughly.
- Pour the dry ingredients into the mixture and stir only until they are no longer visible. Spoon the mixture into the muffin cases, sprinkle with some desiccated coconut and sugar and bake for 35 minutes.
- Remove from the oven and place on a cooling rack.