I love Autumn and apples.  This year I made homemade applesauce and apple butter.  Leaving in Grey County we are so close to the local orchards in Meaford, that I make several trips over each fall to stock up and make applesauce.  While good on its own, I also like to make other apple treats, like these gluten-free, dairy-free muffins.

I'm not big on almond flour, and to be honest it is quite pricey.  Coconut flour is a great alternative if you have the right recipe.  It is also pretty economical when you only use 1/2 cup in a recipe.  Mind you, you must like the coconut flavour for these muffins to be a hit, the flavour is definitely coconut and apple.  Yum!  2 of my favs.

INGREDIENTS:

½ cup coconut flour
4 eggs, at room temperature
¼ cup melted coconut oil
6 Tbs applesauce
2 Tbs raw honey (could use maple syrup)
1 tsp. cinnamon
1 tsp. vanilla extract
1 tsp. apple cider vinegar
½ tsp. baking soda

INSTRUCTIONS:

Preheat the oven to 350 degrees and line 10 muffin cups with liners.
Stir together the coconut flour and eggs until a smooth paste forms. Stir in the coconut oil, then the applesauce and honey. Then mix in the spices, cider vinegar and baking soda. (If you don't have the cider vinegar just use regular)
Spoon into muffin pan. Bake for about 25 minutes, until golden and the top springs back when lightly pressed.

I divided these into 10 muffins, just the perfect 100 calorie snack, loaded with healthy fat from the yolks and coconut oil.