More School Muffins -- gluten free, grain free, nut free, apple-y goodness

More nut free muffins. After the success of last week's carrot and raisin muffins, I thought I'd try shredding apple to add to these. I used sunflower seeds and coconut flour in these ones, and the taste is wonderful. The texture is delicate, and they are very moist. Variety is the spice of life, or so I've heard.

ingredients:

2 cups water
1 cup dates
1/4 cup extra virgin coconut oil
1 tbsp lemon juice

4 eggs

1 tsp sea salt
2 tsp ground ginger
1 tbsp ceylon cinnamon
1 tsp saigon cinnamon
1 tsp korintje cinnamon
1 tbsp ground vanilla bean

1 cup shredded coconut
1/2 cup ground flax meal
1/4 cup ground chia
1/2 cup ground sunflower seeds
1/2 tsp baking soda

1/4 cup coconut flour

2 cups shredded apple

directions:

preheat the oven to 345

1. combine the dates, coconut oil, and warm water and let sit for 15 minutes

2. puree with with a hand blender

3. add the eggs, apple cider vinegar, sea salt, vanilla, cinnamon, and carob, and blend again

4. stir in the  chia seeds, flax meal, shredded coconut, sunflower seeds, baking soda, and coconut flour

5. stir in the shredded apple

5. scoop the batter into prepare muffin cups

6. bake at 345 for 50 minutes