This soft and tasty muffins are the perfect breakfast item for those craving something sweet without loads of sugar, and processed carbs.
Preheat the oven to 375 degree Fahrenheit.
Grease two mini muffin pans with coconut oil cooking spray.
Remove the core and seeds from apple and dice into very small pieces.
Combine all dry ingredients together in a large mixing bowl. Mix together. Add coconut oil, and mix. Then add eggs and other wet ingredients. Whisk together.
Fold in apples. Mix so that they are evenly distributed.
Mixture will be thicker than muffin batter made with flour. Spoon into muffin pan filling the cups completely full. (These muffins do not rise as much as regular muffins so you will not need to fill the cups half full as you normally would.)
If using coconut sugar, sprinkle on top of muffins before placing them in the oven.
Place in the middle rack of the oven and cook for 15 minutes. Remove from the oven and poke with a fork. If the fork is clean once removed than the muffins are done. If the fork has batter on it, continue to cook for 5 more minutes.
Feel free to substitute 3-4 tbsp of maple syrup in place of the stevia. You will want to remove the 3 tbsp of almond milk to account for the extra moisture.
If you want to make larger muffins, just double the recipe and it will yield about a dozen (possibly a bakers dozen). If you choose not to double the recipe you will get about 6/7 muffins.
These work better without muffin papers. Just grease the tin well with coconut oil and they come out smoothly.