Ingredients
The following ingredients have 4 Servings
- 2 cups apple chunks (rough cut, with peel still on)
- 1 cup cassava flour (Otto's brand preferred)
- 1 cup shredded coconut (dried, unsweetened)
- 1/3 cup lard (or coconut oil)
- 1/3 cup coconut sugar (or maple syrup would probably sub fine, but I haven't tried it yet)
- 1/4 cup collagen (see discount code in Recipe Notes)
- 2 Tablespoons tapioca flour
- 2 Tablespoons carob powder (, roasted/toasted)
- 2 Tablespoons apple cider vinegar
- 1 teaspoon gelatin (see discount code in Recipe Notes)
- 1 teaspoon cinnamon
- 1 teaspoon baking soda (, sifted)
- 1/2 teaspoon sea salt
Instruction
- Preheat oven to 325 degrees Fahrenheit. Line a muffin tin with liners or squares of parchment paper. Set aside.
- Place the following ingredients in high-powered blender: coconut, apple, lard. Blend for 2 minutes, on low speed, until reduced to a smooth pulp.
- Add apple cider vinegar and coconut sugar. Scrape down sides of blender; and blend again briefly.
- In a large bowl stir together the remaining dry ingredients: cassava flour, collagen, tapioca flour, carob powder, gelatin, cinnamon, baking soda and sea salt.
- Add blender contents to dry ingredients. Use a wooden or rubber spatula to mix together thoroughly, without over-mixing.
- Evenly distribute batter between 6 muffin cups. (Smooth the top surface of the muffin batter a bit, as it's very thick, so the finished muffins look nice.) Bake until center is cooked through, about 25 minutes. Check for doneness with toothpick or sharp knife.
- Cool and serve.
