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Chocolate Chip Coconut Applesauce Muffins

One of my favorite things to do is create or modify recipes to fit our food allergy diet.  I didn’t used to feel this way.  At the very beginning of our journey, I was quite overwhelmed with trying to cook and bake gluten and dairy free.  After all we were already a nut free family, well…except for our fun-loving papa.  He is the only nut allowed in our house.

As I have taken on the challenge of making beloved family recipes gluten, dairy, and nut free, I have rediscovered my love for baking.  Then…I found essential oils!  That opened up a whole new avenue of creativity in my baking and improved our health as well.

Gluten free flours tend to have quite a bit of starch in them.  For one who struggles with maintaining healthy blood sugar levels, this can be challenging.  While I do use some of those gluten free flour mixes, I try to use oat flour when I can.   I also try to decrease the amount of sugar in recipes and still maintain the flavor without being too sweet.

Chocolate Chip Applesauce Muffins are one of my favorite creations!  I hope you enjoy them as much as we do.


Chocolate Chip Applesauce Muffins

½ cup unsweetened applesauce, room temperature
¼ cup coconut oil, melted
½ cup raw honey
2 eggs
2 ¼ cups gluten free oat flour*
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup mini semi-sweet chocolate chips
¼ cup unsweetened, coarsely, shredded coconut

Topping:

3 tablespoons brown sugar
4 tablespoons unsweetened, coarsely, shredded coconut
3 tablespoons coconut oil, melted
 
In a medium size mixing bowl, combine applesauce, coconut oil, and honey.  Mix well.  Add the eggs and essential oil.  Mix well.   Add the dry ingredients and mix well.   Add chocolate chips and coconut and mix well.  Grease muffin pan or line with paper liners.  Fill ¾ full with batter.

For topping:  Place ingredients in a small bowl and mix well.   Sprinkle on top of muffins.  Bake at 325 degrees for 15 minutes or until toothpick inserted comes out clean.


*To make your own gluten free oat flour, purchase gluten free oats and place the amount you need to grind in a blender or vitamix and blend to a fine texture.  Oat flour will be a bit more coarse than wheat flour.  I usually grind a whole bunch at a time.   Saves time later when I am baking other goodies.  Make sure your oats say gluten free.  Although oats are naturally gluten free, many times farmers alternate the crop with wheat.   This can cross-contaminate the oats.

*If the applesauce and eggs you are using are cold, it may solidify the coconut oil, which will change the texture of your muffins.  To keep this from happening, set out eggs and applesauce for about 5-10 minutes before adding to your coconut oil.


Healthy Hint:

I love using Cassia essential oil in my baking in place of cinnamon or cinnamon bark oil.  Cassia has a mild cinnamon flavor and the essential oil supports the circulatory, cardiovascular, and immune systems.   Cassia also help promote a positive effect on mood.  It can be used topically, aromatically, or internally.  Cassia is considered a “hot oil” and needs to be diluted in a carrier oil before applying to the skin.

Curious how essential oils can support your health?   Schedule a Wellness Consult with me to learn more.  Ready to purchase essential oils?  Visit my doTERRA page to purchase retail or open a wholesale account. (That is the best option!)

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