Fall is here and apple picking is almost done. This is one of my favorite go to recipes for apples; especially ones that are starting to turn.
Here it is; my notes are in italics:
Apple Spice Cupcakes
recipe from Elana Amsterdam’s Gluten-Free Cupcakes
1/2 c coconut flour
1 Tbsp. arrowroot powder – we substituted tapioca flour/starch
1 tsp baking soda
1 Tbsp. ground cinnamon
1/2 tsp ground nutmeg
4 large eggs
1/4 c grapeseed oil
1/2 c agave nectar
1/2 c coarsely chopped green apple
Preheat the oven to 350*. Line 10 muffin cups with paper liners.
In a kitchen aid, combine the coconut flour, arrowroot powder, baking soda, cinnamon, and nutmeg. In a medium bowl, whisk together the eggs, grapeseed oil, and agave nectar. Whisk the wet ingredients into the coconut flour mixture until thoroughly combined, then fold in apples.
Scoop 1/4 cup of batter into each prepared muffin cup.
Bake for 18-23 minutes, until a toothpick inserted into the center of a cupcake comes out with a few crumbs. Let the cupcakes cool in the pan for 1 hour, this is a must or it will fall apart, then serve.
Store in an airtight Ziplock, or container, on the counter or freeze for lunches, breakfast, or whenever 🙂