These muffins are nutrient dense and make a substantial snack between meals or as a breakfast on-the-go. Even so, they're surprisingly light in texture.
A dozen freshly baked muffins doesn't last long around here, which is why I like to bake a double batch. What doesn’t get eaten that day is placed in something air-tight and stored in the freezer. I find the muffins get more moist than I like after a day or two at room temperature. Before eating, I pop a frozen muffin in the microwave for 30-35 seconds. It's as if I'm eating one just out of the oven!
Here’s a basic recipe you can adapt. Makes 12 muffins.
1/2 cup maple syrup
1/3 cup olive oil
1/2 tsp sea salt
1/4 cup coconut flour
1 1/2 cups almond meal
1 tsp baking soda
To wet mixture add I cup of pureed pumpkin, from scratch or canned
To dry mixture add 1 tsp cinnamon, 1 tsp ground ginger and 1/2 tsp ground nutmeg
Apple zucchini muffins:
To wet mixture add 1 cup grated zucchini and 1 apple, cut in small cubes.
To dry mixture add 2 tsp ground ginger.
Combine dry and wet mixture and fold in 1 diced apple.
Banana chocolate chunk muffins with walnuts:
To wet mixture add 2 small or 1 cup mashed ripe bananas and 1 tsp vanilla.
Combine dry and wet mixtures and fold in 1/2 cup walnuts, roughly chopped and 1/2 cup dark chocolate, roughly chopped.
Preheat the oven to 350 F' and grease a muffin tin or use liners.
In a large mixing bowl, combine the eggs, maple syrup and oil really well with an egg beater, electric beater or whisk.
Depending on what kind you are making add either pumpkin puree, mashed banana and vanilla or zucchini.
In a separate bowl add the coconut flour, almond meal, baking soda, salt and (if using) spices. Whisk well.
Add dry mixture to wet mixture and combine well. Fold in either chopped chocolate and walnuts or diced apple.
Distribute the batter between cups. Bake on the middle rack for 25 to 30 minutes or until a toothpick comes out clean.
Let cool before removing from the pan.