Cinnamon Apple Muffins (GF, Grain Free, Dairy Free, Soy Free)

This recipe was inspired from a GF zucchini loaf found here. Given the amount of changes I was making and the lack of success I've had with these kinds of recipes in the past my expectations were low.

Then I was blown away!  My kids and I could not stop popping these delicious bites in our mouths!  Absolute winners!

Cinnamon Apple Muffins

• 6 egg whites
• 2 cups shredded apples (approximately 3 large-med apples)
• 1 Tbsp. vanilla extract
• 1 cup coconut sugar
• 1/4 cup organic coconut oil, melted
• ¼ cup natural apple sauce (no sugar added)
• ¼ tsp. salt
• ½ tsp. baking soda
• 1 tsp. baking powder
• 2 ½ cups almond flour
• ½ cup coconut flour
• 1½ tsp. ground cinnamon
• ¼ tsp. fresh lemon zest
• Optional – Cinnamon Sugar garnish of 3 Tbs coconut sugar + 1.5 tsp cinnamon

Instructions

1. Preheat oven to 350 degrees F.
2. In a large bowl; beat egg whites until they are fluffy. Add apple, vanilla extract and coconut sugar and lemon zest; mix well. Slowly add coconut oil and continue to mix.
3. In a separate bowl, combine all dry ingredients; mix well to combine, then add the dry ingredients to the wet mixture. Stir well until wet and dry mixtures are combined and there are no lumps in the batter.  This will be like very wet cookie dough.
4. Prepare your mini muffin tin with oil, butter, or cooking spray, whatever you prefer. Drop batter into mini muffin tin cups using a rounded half tablespoon. Shape as desired, trying to keep the size even across all of the muffins. If using the optional sugar garnish, sprinkle that on top of the muffins at this point.
5. Bake for 20 minutes or until they feel solid throughout when punctured.  Remove from pan and let cool on wire rack.