Gluten Free Apricot & Apple Spice Muffins

Gluten Free Apricot & Apple Spice Muffins

Some of you may (or may not) know this little fact about me...which is that I am NOT a baker. I am generally come up with good eats (mostly/sometimes) that are inspired by what speaks to me as I move and groove throughout my kitchen. I like experimenting with ingredients, and I find baking to be super scientific and exact...which my brain has a tendency to gravitate away from. However, the last few weeks I have been getting into this whole baking thing. It's been 90+ degrees everyday here in Los Angeles, and for sure the worst time to turn on the oven in my super small kitchen, but I am just craving some fall in my life. The scent of spices baking takes me back to my New England roots and the days of romping through colorful leaves and cozying up to a fireplace. I just so happened to have all of the ingredients in my kitchen that this super easy recipe needed...including an overabundance of homemade applesauce from my post this past Monday (which is a key component in making these super moist muffins). Like I said, not a baker, so it is not too often that I share anything by way of this category. However, this baking session was a success ~ and being that it is gluten free, filled with lots of fiber and a bit of crunch (aka muffin top free), I think it will surly please the people!FullSizeRenderIngredients: - 1/2 cup homemade applesauce - recipe HERE (or any applesauce really) - 1 overripe banana (if you hate bananas (I know who you are) then use 1 full cup of applesauce) - 1/2 cup coconut flour - 5 organic eggs - 2 Teaspoons cinnamon - 1 teaspoon nutmeg - 1 teaspoon vanilla - 2 Tablespoons honey - 1/4 cup coconut oil - 1/3 cup chopped apricots (I used dried) - 1/2 - 1 cup diced apples - ground flax seeds

Directions: 1. Preheat oven to 400 degrees Fahrenheit. 2. Grease muffin pan with coconut oil. 3. Mix all ingredients together in a large bowl. 4. Take 1/3 cup to measure and ladle into greased muffin tin. 5. Sprinkle the top of each muffin with ground flaxseeds. 6. Bake in oven for 15 minutes (make sure they don't start to burn!). 7. Remove from oven and stick a toothpick in to make sure they are cooked the whole way though. If the toothpick is clean after poking...you are good to go. 8. Turn off oven. Let cool. Pour a spot of tea (said in British accent) into your favorite mug. Remove muffins from from tin. Enjoy muffins as is ~ or smear with honey or something like this delicious Blueberry Jam that Lauren made over the summer!FullSizeRender-3xo Cat-signature5

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