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Preheat the oven to 350 degrees and line muffin pan with parchment paper baking cups (8-10). Wash and chop the apple into small pieces (set aside).
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In a medium sized mixing bowl whisk together the coconut flour, arrowroot, cinnamon, salt, mace, and baking soda.
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In a large mixing bowl stir the coconut oil, apple sauce, vanilla, and maple syrup together. Make the gelatin egg.
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Add the dry ingredients to the wet ingredients and whisk or stir until there are no lumps left. Stir in the apple cider vinegar.
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Whisk the gelatin egg until it is frothy. Add it into the muffin mixture and stir. Fold in the apple pieces.
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Scoop heaping tablespoons into the baking cups. Put in the oven and bake for 20 minutes. Remove from the oven and let cool for 5 minutes before transferring to a cooling rack. Store in the fridge for up to a week.