I love a muffin in the morning. A muffin and beloved cup of hot coffee. I’m already excited about tomorrow morning as I write about it. These mini muffins are a perfect size for a quick little fix, but you could easily make them in a regular muffin size pan. I just think anything bite size is uber cute. Also, they are just sweet enough. The apple butter does a good job with very little help from the tablespoon of honey.
Just imagine… a little grass fed organic butter, Greek yogurt or a dollop of apple butter (homemade recipe on blog) to spread on these muffins. It would be just divine.
Also, I say breakfast, because it’s cool to eat breakfast for breakfast, lunch, snack or dinner where I come from.
5 large eggs
1 cup apple butter (homemade recipe on blog)
½ t vanilla extract
1 T honey
¼ cup melted coconut oil
¼ t salt
1 t baking soda
½ cup coconut flour
optional: pecans or walnut pieces to add on top.
Preheat oven to 375 degrees. Prepare a muffin tin by lightly greasing with coconut oil.
In a large mixing bowl, combine eggs, apple butter, vanilla, honey, and coconut oil until smooth.
Add salt, baking soda, and coconut flour to the batter. Mix until fully incorporated.
Scoop the batter into each muffin cavity. Place one pecan or walnut piece in the center of each muffin.
Bake for 12-13 minutes or until muffins are set and slightly brown around the edges.
Remove muffins from oven and cool in the pan for 5 minutes before removing.