muffins

INGREDIENTS

½ CUP ALMOND MEAL FLOUR

1/3 CUP COCONUT FLOUR

1.5 CUPS UNSWEETENED APPLESAUCE

4 EGGS (PREFERABLY FREE RUN OR ORGANIC)

3 TBSP. CHOPPED WALNUTS (RESERVE SOME FOR TOPPING)

1 TSP. CINNAMON

½ TSP. BAKING SODA

¼ TSP. SEA SALT

1 TBSP. CHIA SEEDS

1 HEAPING TBSP. ORGANIC COCONUT PALM SUGAR

DIRECTIONS

PREHEAT OVEN TO 350 DEGREES F.  GREASE MUFFIN PAN

COMBINE ALMOND FLOUR, COCONUT FLOUR, BAKING SODA, SALT, CINNAMON, SUGAR AND CHIA SEEDS IN A MEDIUM SIZE BOWL

MIX EGGS AND APPLESAUCE IN ANOTHER BOWL.  ADD CHOPPED WALNUTS AND STIR TO COMBINE

STIR DRY INGREDIENTS INTO WET INGREDIENTS UNTIL MIXED WELL, BATTER WILL BE THIN BUT IF YOU FIND THE CONSISTENCY TO BE TOO WATERY, ADD A BIT MORE ALMOND MEAL (ROUGHLY ABOUT 1 TBSP. MORE)

SPOON BATTER INTO MUFFIN TINS TO 3/4 FULL TO THE TOP (MAKES 12)

BAKE FOR ABOUT 35 – 40 MINUTES, MAKING SURE CENTRE COMES OUT CLEAN

*I NORMALLY LIKE TO TEST MUFFINS WITH AN UNCOOKED STRAND OF LINGUINI.  I FIND SPAGHETTI TOO THIN AND IT COULD BREAK INSIDE THE MUFFIN

*YOU CAN ALSO TOP EACH MUFFIN OFF WITH A FEW MORE CHOPPED WALNUTS, IF YOU PREFER

ENJOY!