Grain Free Apple Walnut Breakfast Muffins (from the new Inspiralize Everything Cookbook)
1/2 cup coconut flour
1/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 large eggs
3 tablespoons maple syrup
2 teaspoons vanilla extract
2 tablespoons plain unsweetened almond milk
1 tablespoon coconut oil, melted and cooled to room temperature
1 ripe banana, mashed
1 Honeycrisp apple, spiralized and trimmed (or grated with a grater or food processor)
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Coat a large muffin tin with cooking spray and line the wells with parchment paper liners.
In a medium bowl, combine the coconut flour, baking soda, salt, cinnamon, and nutmeg. In a separate medium bowl, combine the eggs, maple syrup, vanilla, almond milk, coconut oil and banana. Add the dry ingredients into the wet. Add the apple and stir until the batter is smooth. Fold in the walnuts.
Pour the batter into prepared muffin tin (I used a mini muffin tin, but either works well). Bake for 20 minutes (for mini muffins) or 30 minutes (for larger muffins), or until a toothpick inserted into the center of the muffin comes out clean.