Apple Spice Muffins with Coconut Whipped Topping

by tgiffitness on November 20, 2013

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There are two versions of this recipe. If you’re looking for something a little less sweet, the Apple Spice Muffins are perfect. If you’re in the mood for cupcakes, you can top your muffins with the Vanilla Coconut Whipped Topping. Both of these recipes were a hit. I liked them so much that I made two batches in a row and have been eating them for two weeks straight! (This may have also been because I forgot to take pictures of the first batch before I ate them all…oops!)

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Apple Spiced Muffins

Dry Ingredients:

  • 3/4 cup Sorghum Flour
  • 1/4 cup Brown Rice Flour
  • 1/4 cup Coconut Flour
  • 3 tbs Ground Flax Seed
  • 3 tbs Hemp Hearts
  • 2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 tbs Cinnamon
  • 1 tsp Pumpkin Pie Spice

Wet Ingredients:

  • 3 Apples – Peeled and Diced
  • 1/2 cup Water – Halved
  • 1 tbs Lemon Juice
  • 1/4 cup Coconut Oil – Melted
  • 3/4 cup Coconut Sugar
  • 2 tbs Apple Butter
  • 2 tsp Pure Vanilla Extract


  • Pre heat your oven to 350º F
  • Line a muffin tray with muffin liners
  • Peel and Dice apples. Place them in a small sauce pan with 1/4 cup of water and 1 tbs of lemon juice.
  • Simmer over low heat for 5 to ten minutes, or until the apples have softened.
  • Place the cooked apples in your food processor and blend until smooth, then set aside.
  • Combine all dry ingredients in a mixing bowl, then set aside
  • Met your coconut oil and pour it into a separate mixing bowl.
  • While your mixer is continuously stirring, add the rest of the wet ingredients to the melted coconut oil.
  • When the wet ingredients are fully incorporated, slowly add the dry ingredients to the wet, while continuing to stir.
  • Pour the muffin batter into each muffin liner, until the liner is 3/4 full.
  • Place the muffin tray in the center of your oven rack and bake for approximately 20 minutes, turning the tray 180º halfway through.


  • 1 can Full Fat Coconut Milk
  • 2 to 4 tbs Coconut Sugar
  • 1 tsp Vanilla Extract


  • Chill a can of coconut milk over night
  • Open the can and spoon out the solid portion of the coconut milk
  • Place the solid portion into your mixing bowl with the coconut sugar and vanilla extract
  • Whip until smooth
  • Place the coconut whipped cream in the fridge for 1hr prior to frosting the cupcakes


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