Combine all dry ingredients together in a large mixing bowl. Mix together. Add melted coconut oil, and mix. Then add eggs and other wet ingredients. Whisk together.
Fold in apples. Mix so that they are evenly distributed.
The finished 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.
Serve now or store in an airtight container on the counter for later. Top with butter, apple butter or almond butter.
Notes
Feel free to substitute erythritol or monk fruit in place of stevia. Just sweeten to your own taste.These work better without muffin papers. Just grease the tin well with coconut oil and they come out smoothly or use silicone muffin liners.You can substitute butter instead of coconut oil in this recipe if you're not sensitive to dairy.Melting butter and dipping the tops of the muffins in butter and coconut sugar or erythritol and cinnamon is also a great option!