I’m not going to lie, when I say these are some of the best things I’ve ever eaten. A splurge FOR SURE, but these Gluten Free Caramel Apple Muffins are delicious!
I always loved a good muffin. Years ago I ate those disgusting, processed Mini-Muffins on the regular. I’d give those mini-muffins a 1, and these muffins a 10 if I had to rate them. Speaking of scores, my life is totally focused on the MCAT and school. But as promised, I will continue blogging and giving you some of my favorite delicious recipes. Even though I’m studying, I still have to eat (wink, wink!).
This semester I’m in a public speaking elective class. If you’ve seen my YouTube channel, you know that I don’t have a problem with speaking in front of people. I actually kinda love it if it’s something I’m passionate about. So far in my class, I’ve done a speech on Why my Computer is Awesome, How to Start a Blog, and this next week I am persuading my audience about why they shouldn’t eat processed foods!
I’ve learned a few things in researching processed foods for this speech. Some facts make me horrified I ever ate them in the first place. For instance, here are some ingredients you could find in your packaged foods: human hair, sand, bug guts, and wood pulp. Also 80 percent of processed food in the United States is banned in other countries. More reason to make your own food at home!
Well enough disgusting food talk, these muffins are AWESOME. The base recipe comes from my popular Blueberry Muffins recipe. Instead of blueberries, I used apple chunks then topped it with a Homemade Caramel sauce made from Honey!
- 2 1/2 cups almond flour
- 1 Tablespoon coconut flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 Tablespoon vanilla
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1/4 cup coconut milk*
- 2 eggs
- 1 granny smith apple, cubed
- 1 1/2 Tablespoon cinnamon
- 1 can coconut milk
- 1/2 cup honey or maple syrup
- 1 tablespoon coconut oil
- Pinch of sea salt
- 2 teaspoons vanilla extract
- Preheat oven to 350. Line a 12 count muffin tin and lightly oil with coconut oil.
- In a mixing bowl (KitchenAid) combine almond flour, coconut flour, salt, and baking soda and stir to combine.
- Pour in coconut oil, eggs, maple syrup, coconut milk, and vanilla; mix well.
- Fold in granny smith apple cubes and add cinnamon.
- Distribute into muffin tin. Sprinkle with additional cinnamon.
- Bake for 22-25 minutes. Allow to cool and top with hot caramel sauce.
- In a saucepan place coconut milk, honey or maple syrup, and salt and combine. Heat this over medium-high heat, and bring to a boil. Once it is at a boil, lower the heat to low and let it sit for 35-40 minutes, stirring every few minutes.
- Add coconut oil and vanilla and cook for 5 minutes over low heat.
- Remove from the heat, transfer to a bowl and allow to cool for 3-4 minutes. Then stir vigorously until smooth and glossy.
- *Coconut milk can come in different textures depending on the brand you use. If you use a thicker brand like THAI, then use 1/8 cup of coconut milk and 4 Tablespoons of water. If your coconut milk is thinner, stick to the 1/4 cup of coconut milk.