2 cups almond flour
1/4 cup unsweetened, shredded organic coconut
1/4 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda (aluminum free)
1 teaspoon cinnamon
1/2 teaspoon allspice or 1/4 teaspoon nutmeg
1/4 cup organic coconut oil or olive oil
4 organic eggs
2 teaspoons vanilla extract
2 tablespoons raw, local honey (ommit for low carb)
2/3 cup shredded apple with the peel
Note- Remove the honey and you got yourself a low carb version. Not strict low carb, but low carb.
In a large bowl, add all of the dry ingredients and mix together.
In another large bowl, add all of the wet ingredients including the shredded apple ; mix together with a fork until a little frothy.
Pour the dry ingredients into the wet ingredients and mix together well.
Divide the batter into 12 muffins and bake at 325 degrees Fahrenheit for 15-20 minutes.
These gluten free muffins will last for 5-6 days in the refrigerator.
Refrigeration is recommended.