Mini Donut Muffins
During the greatest outdoor show on Earth there are some tried and true favorites that everyone must indulge in! I wanted to create a gluten, dairy and refined-sugar-free version of my favorite past-time to enjoy during the Calgary Stampede.
- Yield: 48 1x
Ingredients
For the Muffin:
2 cups All Purpose Gluten-free Flour
3/4 tsp Xanthan Gum
Pinch Sea Salt
2 Free-range or organic eggs
1 cup unsweetened apple sauce
4 Tbsp cinnamon
1/4 cup Grade B Organic Maple Syrup
2 Tsp Organic Vanilla Extract
1/2 Cup Coconut Sugar
1/2 Cup Extra Virgin Olive Oil
2 Tsp Aluminum-Free Baking Powder
1/2 Cup Unsweetened Coconut Milk (could use almond, flax, brown rice as well)
For the Cinnamon Coating:
1 Cup coconut Oil Melted
3/4 Cup Coconut Sugar
2 Tbsp Cinnamon
Pinch of Sea Salt
Instructions
- Pre-heat oven to 350 degrees Fahrenheit
For the Muffins:
- In one bowl combine flour, xanthan gum, sea salt, coconut sugar, cinnamon and baking powder.
- In a second bowl combine the wet ingredients, eggs, milk, olive oil, maple syrup, vanilla and mix well.
- Add the wet ingredients into the dry and stir until well combined.
- Grease 1-2 mini muffin tins with coconut oil on parchment paper and add muffin mix to trays.
For the Cinnamon Coating:
- Combing coconut sugar, sea salt, coconut oil and cinnamon and mix well.
- Top muffins with cinnamon topping with a teaspoon.
- Allow about 5 minutes to cool and enjoy!