Ingredients
18
18 servings
- •3 apples - peeled, cored, and diced
- •0.25 cup lemon juice
- •1 cup white sugar
- •0.75 cup coconut oil
- •2 eggs
- •1 teaspoon vanilla extract
- •1 cup sorghum flour
- •0.5 cup almond flour
- •0.5 cup rice flour
- •1 teaspoon xanthan gum, or more as desired
- •0.75 teaspoon baking soda
- •0.33333334326744 teaspoon ground ginger
- •0.33333334326744 teaspoon ground cinnamon
- •0.33333334326744 teaspoon pumpkin pie spice
- •0.5 teaspoon salt
- •0.5 cup hemp hearts
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease an 18-cup muffin tin or line cups with paper liners.
- Combine diced apples and lemon juice in a bowl.
- Combine sugar and coconut oil in a large bowl and beat using an electric mixer until evenly blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract.
- Stir sorghum flour, almond flour, rice flour, xanthan gum, baking soda, ginger, cinnamon, pumpkin pie spice, and salt together in a bowl, making a well in the center. Pour sugar mixture into well and stir just until batter is combined; fold in apples and hemp hearts using a spoon or a spatula.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed and a toothpick comes out clean, 20 to 25 minutes. Cool muffins in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutritional Facts
Per 18 servings
- Calories: 231
- Carbohydrate: 25g
- Fat: 13g
- Fiber: 2g
- Protein: 4g
- Sugar: 14g
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