Gluten-Free, Apple, Almond, Cinnamon, Oatmeal Muffins

Servings: 18
Preparation Time: 30 minutes

Ingredients:

• 4 cups chopped organic apples
• 4 cups rolled oats
• 1/2 cup coconut flour
• 4 teaspoon baking powder
• 2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup coconut oil, plus more for greasing muffin tin
• 8 eggs
• 1 cup milk or non-dairy milk*
• 1 teaspoon almond extract

Directions:

Preheat oven to 350 degrees F.

Grease 18 muffin cups with coconut oil.

Combine all dry ingredients and all wet ingredients separately. Then combine the wet with the dry.

Fill muffin cups halfway and bake for 20 to 25 minutes.

Top freshly baked muffins with a little maple syrup or raw honey, if preferred.

*Homemade Coconut Cashew Milk – recipe here. Homemade Coconut Milk – recipe here.

Kelly from Monterey, California, won $50 for this recipe and photo! Submit your recipes here!

Almond Buckeyes

Servings: 20
Preparation Time: 40 minutes

Ingredients:

• 10 pitted dates
• 1 cup almond butter
• 1/4 cup Coconut Cream Concentrate (coconut butter)
• 1 tablespoon coconut oil
• 1/4 cup cocoa powder

Directions:

In a food processor or blender, puree dates, almond butter, and Coconut Cream Concentrate until smooth.

In a small pan, melt coconut oil. Pour oil and cocoa powder into a bowl and stir until smooth.

Form almond mixture into 1-inch balls. Dip one side of each ball into chocolate mixture. Place on a baking sheet lined with parchment paper. Refrigerate for about 30 minutes before serving. Store in a sealed container in fridge.

Courtney from Columbus, KS, won $50 for this recipe and photo! Submit your coconut recipes and photos here.