Prepare and measure all ingredients using measuring cups. Melt coconut oil and let it cool for few minutes on room temperature. Wash and and core the apples, then chop into small dice (I don't peel the apples, but you can if you like).
Preheat oven to 350 F (178C). Spray a 12-count muffin pan with nonstick spray or use muffin liners.
In a bowl, mix the dry ingredients - flour, spices, baking soda, baking powder and salt until well combined. Set aside.
In a separate larger bowl whisk the eggs with coconut oil, syrup, and vanilla until you get nice sticky mixture. Add in applesauce. Mix again until combined.
Add flour mixture into wet ingredients. Stir the batter few times using spatula. Add in diced apples. Fold everything together gently.
Fill muffin tins 3/4 full with batter. Sprinkle each muffin with cinnamon and coconut sugar (optional).
Bake muffins for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
Remove muffins from the oven. Allow them to cool for 5 minutes in the muffin pan, then transfer them to a wire rack to cool completely.
Makes 12 muffins that serves 6-12 people. Recommended serving size is one muffin. I used US cup (240ml) as a measure.
Substitute whole gran Spelt flour with whole gran wheat flour. Or use plain/all-purpose flour if you prefer.
Substitute maple syrup with honey. Make sure you use honey in runny, liquid form, not the raw, solid one.
Tips for storing
Keep the muffins covered in air-tight food container in the refrigerator for up to 7 days.
HOW TO FREEZE: Place the muffins in a zip-lock bag. Keep in the freezer for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired. Be careful not to overheat them.