These coffee cake muffins are not only gluten-free and sugar-free, but they TASTE AWESOME and are packed with protein and high fiber, keeping your appetite satisfied till your next meal. I like to make 12-18 large muffins on Sunday morning so we have breakfast ready for the next 2-3 days.
Apple Zucchini Coffee Cake Muffins- gluten sugar free
1 cup oat flour
1 cup chickpea flour
1/2 cup chopped walnuts 1 1/2 tsp baking powder 1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp salt
1 cup chopped apple
1⁄2 cup Swerve
4 eggs (2 reg. & 2 flax)
1/2 tsp pure vanilla extract
1 cup fresh RAW applesauce ( 3/4 cup water & 1 apple blended )
2 tsp apple cider vinegar (this makes it rise & springy)
3 Tbsp melted coconut oil
Preheat oven to 350 degrees F. Grease muffin pan or line with parchment paper. In a medium bowl combine flour, Swerve, cinnamon baking powder, baking soda and salt together. Set aside.
In separate bowl, combine eggs, applesauce and vanilla extract. Blend until well mixed. Slowly combine dry mixture to wet mixture. Blend in apples and zucchini. Last add 2 tsp apple cider vinegar and mix until you see it fluff. Scoop batter into prepared muffin cups.
Add Topping Below. Bake 15-20 minutes or until a toothpick inserted in the center out clean. Let cool before serving.
Topping In a bowl combine 1/2 cup oat flour, 1/2 cup crushed walnuts, 2 tsp cinnamon, 1/4 cup swerve & 1/3 cup melted coconut oil. MIX WELL.
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