We’re taking a road trip to Yellowstone National Park, and my 6-year-old suggested we bring muffins to eat along the way (along with lots of other snacks and food, of course). Since it’s definitely starting to feel like fall, I decided to experiment with a Fall Spice Muffin.
I based these muffins on the recipe for Grain-Free Coconut Muffins (recipe HERE) that I frequently make. I simply added some fall spices, and it made them into a wonderful spice muffin. Whichever way you decide to make them, they taste great. And since they’re grain-free, nut-free, and dairy-free, they’re very allergy friendly.
Here’s how I made them:
Ingredients
- 6 Eggs
- 4 tablespoons Coconut Oil, plus extra for greasing
- ¼ – ½ cup Maple Syrup, to taste
- ½ teaspoon Salt
- 2 teaspoons Apple Pie Spice
- ½ cup Coconut Flour
Instructions
- Mix all items thoroughly (I mixed them in my food processor, though a stand mixer, hand mixer, or combining them by hand would also work).
- Pour batter into 12 greased muffin cups (or use parchment liners instead of greasing).
- Bake in preheated 350-degree oven for 25 minutes, or until thoroughly cooked.
- Cool completely.
- Serve and enjoy.
Grain-Free, Nut-Free Fall Spice Muffins Recipe
6 Eggs
4 tablespoons Coconut Oil, plus extra for greasing
¼ – ½ cup Maple Syrup, to taste
½ teaspoon Salt
2 teaspoons Apple Pie Spice (recipe HERE)
½ cup Coconut Flour
Mix all items thoroughly (I mixed them in my food processor, though a stand mixer, hand mixer, or combining them by hand would also work).
Pour batter into 12 greased muffin cups (or use parchment liners instead of greasing).
Bake in preheated 350-degree oven for 25 minutes, or until thoroughly cooked.
Cool completely.
Serve and enjoy.