PALEO CRUNCHY APPLE MUFFIN

INGREDIENTS:

FOR DOUGH:

1 1/2 RED APPLES

3 EGGS WHITES

1/2 TEACUP RAW OATS

1 TEACUP ALMOND FLOUR

1 TEACUP SORGHUM FLOUR

1 TABLESPOON STEVIA RAW

2 TABLESPOONS COCONUT OIL

1 TABLESPOON GOJI BERRY

1 TABLESPOON CRANBERRY

1 TABLESPOON RAISINS

1 TABLESPOON UNSWEETED COCONUT SHREDS

1 TABLESPOON BRAZILIAN NUTS

1 TEASPOON BAKING SODA

1 TEASPOON BAKING POWDER

FOR TOPPING:

1/2 RED APPLE

2 TABLESPOONS COCONUT SUGAR

2 TABLESPOONS COCONUT OIL

1 TABLESPOON GOJI BERRY

1 TABLESPOON CRANBERRY

1 TABLESPOON RAISINS

1 TABLESPOON UNSWEETED COCONUT SHREDS

1 TABLESPOON BRAZILIAN NUTS

DIRECTIONS:

FOR DOUGH:

1- PRE HEAT OVEN, IN A MUFFIN TRAY LIGHTLY GREESE CUPS WITH COOKING SPRAY, RESERVE;

2- IN A MEDIUM BOWL ADD DRIED INGREDIENTS, MIX. IN AN OTHER MEDIUM BOWL GREAT APPLES WITH SKIN AND ADD THE OTHER WET INGREDIENTS TO THE MIXTURE;

3- IN A LARGE BOWL BEAT EGG WHITES TO STIFF PEAKS WITH STEVIA, RESERVE;

4-ADD TO THE APPLE MIXTURE THE DRIED INGREDIENTS AND SLOWLY GENTLY FOULD IN THE BEATEN EGG WHITES. ADD THE BAKING POWDER AND BICARBONATE AT THE LAST MOMENT, STIR;

5-FILL THE MUFFIN CUPS HALF FULL AS IT GROWS;

6-BAKE FOR 30 MIN IN MEDIUM HEAT, WHEN READY LET COOL.

FOR TOPPING:

1-IN A SMALL PAN SAUCE HEAT COCONUT OIL AND COCONUT SUGAR, ADD DRIED FRUITS AND NUTS, MIX UNTIL IT GETS STICKY, LET COOL THEN ADD AS GARNISH;

2-CUT THIN SLICES OF APPLE AND BAKE IN LOW HEAT FOR 40 MIN, UNTIL DRIED UP.

SERVES: 12

PREP TIME: 20 MIN

COOK TIME: 30 MIN

TOTAL TIME: 50 MIN

DESCRIPTION: VEGAN. LAC FREE, GLUTEN FREE.