Whew, that’s a mouthful! And yes they were. A tasty, tasty mouthful.
It was that time again, time for a substitution treat, so I trolled the internet looking for a muffin recipe (see my previous article about substitutions here). I’m not a great baker. Never was pre-Primal either. So you won’t find many original baking recipes here. What I found was this, which reminded me of this, but I gave it my own spin and it was so good, I thought I’d share it with you.
Of course this template can be used with whatever fruit and spices you have on hand. But I’m especially in love with ground cardamom right now, so if you have some around, give it a try.
EDIT: I’ve tweaked the recipe, changes reflected below.
2 cups almond flour
1 Tbsp. coconut flour
2 Tbsp. flax meal (optional, I like the flavor it provides)
1 tsp. baking powder
1 tsp. ground cardamom
½ tsp. salt
1 Tbsp. vanilla extract
2 Tbsp. coconut oil or butter, gently melted
¼ cup honey or maple syrup (or less, to taste)
½ cup fresh or frozen (thawed) blueberries
⅓ cup dried apricots, diced small
1) Preheat oven to 350ºF. Whisk together all dry ingredients (flour through salt) in a large bowl. In a separate bowl, whisk together the eggs and vanilla. Add the honey to the melted coconut oil/butter, whisk together, then add to the egg mixture and whisk to combine.
3) Place paper liners in a 12-cup muffin tin. Fill cups evenly with muffin mixture.
4) Place muffin tin in the oven, set timer for 20 minutes. Check the muffins by giving them a pat on top. If they still sound and feel squishy, give them a few more minutes.
Makes 12 muffins.
NOTES: Toddler approved. Also, as you may know, almond or coconut flour baked stuffs don’t keep very well. I wouldn’t keep these around for more than 48 hours. So if you’re in danger of not finishing these in time, share them with some friends or co-workers. But they make such a great breakfast, dessert, or snack that I doubt you’ll have any trouble.