Kelly Ashman, Triple Crown Women’s A3
2 cups applesauce
4 eggs
½ cup blanched almond flour or almond meal
¹/3 cup coconut flour, sifted
¹/3 cup finely chopped walnuts
¹/3 cup finely chopped pecans
½ cup shredded coconut
²/3 cup sliced almonds
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. cloves
¼ tsp. salt
½ tsp. baking soda
1 fresh cooking apple, cut into small 1/4-inch pieces
Preheat oven to 350F. Grease or line a muffin pan with silicone or paper muffin cups. Roughly chop almond slices for smaller pieces (aiming for rolled oat size). Mix eggs, applesauce, and spices in a large bowl. Stir to combine. Add chopped nuts and shredded coconut and stir to combine. Combine almond flour, coconut flour, baking soda, and salt. Stir into wet ingredients until fully incorporated. Fold in fresh apple pieces. Spoon batter into muffin tins, rounding out the tops. Bake for 30 minutes, until tops are starting to turn golden brown. Enjoy!
