If you want to eat something healthier than regular cider donuts, try these gluten-free apple cider donut muffins. They taste great, are moist, and are great for fall mornings or any time you want a warm treat.
Ingredients: 1 1/2 cups almond flour. 1/2 cup coconut flour. 1/2 cup coconut sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 2 large eggs. 1/4 cup unsweetened applesauce. 1/4 cup maple syrup. 1/4 cup almond milk. 1/4 cup apple cider. 2 tablespoons melted coconut oil. 1 teaspoon vanilla extract. 1 cup diced apples peeled and cored.
Instructions: Warm the oven up to 175F 350C. Clean and grease a muffin tin, or use paper liners to line it. Put coconut sugar, baking powder, baking soda, cinnamon, nutmeg, salt, almond flour, and coconut flour in a large bowl. Mix them together with a whisk. Put the eggs in a different bowl and beat them. Then add the applesauce, maple syrup, almond milk, apple cider, melted coconut oil, and vanilla extract. Mix the dry and wet ingredients together until they are just barely mixed. Add the apple dices. Fill up each muffin tin cup three quarters of the way to the top with batter. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. After baking, let the muffins cool in the pan for 5 minutes before moving them to a wire rack to cool completely.
Prep Time: 15 minutes
Cook Time: 25 minutes
Kim
