Great for folks who start off with a sweet tooth in the morning, these muffins are fantastic to make ahead for either your breakfast or morning snack.
- 5 eggs
- 2 cup granny smith apple (diced)
- 1 tsp coconut oil 1 tsp cinnamon (divided)
- 1 tsp pumpkin pie spice
- 2 tbsp coconut milk
- 1 tsp vanilla extract
- 1 tbsp coconut flour
- 4 tbsp water
- ¼ tsp apple cider vinegar
- ¼ tsp baking soda
Preheat oven to 350 degrees. Heat a cast iron skillet on medium heat, and add coconut oil. After peeling and dicing your apple, add to the skillet, and add ½ tsp of cinnamon and 1 tsp pumpkin pie spice to the apples. Add 4 tbsp water to the skillet.
Cook the apples until they are the consistency of chunky applesauce or apple pie filling – this will take approx. 15 minutes.
In a medium-sized mixing bowl, add 5 eggs and whisk with the vanilla , coconut milk and vinegar. Next mix in the coconut flour, remaining cinnamon, and baking soda.
When apples are cooked and cooled, add to the mixture. Using parchment paper cups, line muffin tin. Use a soup ladle to add the mixture to the muffin tin, and bake for approximately 40 minutes, until eggs are golden brown. 2 muffins per serving.