Apple and Cinnamon Mini's

INGREDIENTS:

• 1 cup of oat flour* (blitzed oats, use GF if needed)

• 1 cup almond flour (or GF flour to make lunchbox friendly)

• 3/4 cup coconut sugar

• 1 1/2 tsp baking powder

• 1 1/2 tsp cinnamon

• 1/4 tsp salt

• 1/2 cup coconut oil, melted

• 2 eggs, whisked

• 2 tsp vanilla extract

• 2 apples, peeled, core removed, and diced (around 2 cups)

• 3/4 cup milk (I used coconut)

METHOD:

- store in an airtight container in the pantry for 2 days or in the fridge for 4 days

1. Preheat your oven to 180 degrees and grease a mini muffin tin.

2. In a large bowl sift together the flours, baking powder, 1 1/2 tsp cinnamon and salt.

3. In a separate bowl add the apples, 1/2 tsp cinnamon and 1 tsp vanilla extract and mix together. Set aside.

4. In another bowl, whisk together the coconut oil and coconut sugar. Add in 1 tsp vanilla extract and whisk again.

5. Add the creamed sugar to the dry mixture and start to gently fold through, slowly incorporating the milk.

6. Add in the apples and continue folding through.

7. Scoop mixture into the prepared tin. I like to dust a little coconut sugar on top before baking. Bake for 20 minutes or until cooked through.

8. Let cool before taking out of tin.