2 1/4 cup almond flour
1/4 cup unsweetened, shredded organic coconut
1/4 teaspoon sea salt
1 teaspoon baking soda (aluminum free)
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 cup organic coconut oil
4 organic eggs
2 teaspoons vanilla extract
1/3 cup raw, local honey
2/3 cup shredded apple with the peel
In a large bowl, add all of the dry ingredients and mix together.
In another large bowl, add all of the wet ingredients and leave the shredded apple aside.
Beat the wet ingredients together with a hand mixer for one minute on high.(This is the most important part so don't skip it!)
Pour the dry ingredients and the shredded apple into the wet ingredients and mix together well.
Divide the batter into 12 muffins and bake at 325 degrees Fahrenheit for 18-20 minutes.
These gluten free muffins will last for 5-6 days in the refrigerator.
Refrigeration is recommended.