Well, I made it: fourteen days without wheat, corn, dairy, eggs, caffeine, alcohol, yeast, soy, or citrus. I didn't cheat; not once, not even a little. Today when I woke up and realized that today is the day I get to do a food challenge, I immediately decided I wanted to make muffins.
Almond and Apple Muffins with Honey Coconut 'Butter'
2 1/2 cups almond flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/3 cup apple sauce
1 tsp. vanilla
1/3 cup coconut oil, melted and cooled slightly
2 apples, grated
Brown sugar for sprinkling(optional)
Preheat the oven to 350 degrees and line a muffin pan with muffin papers.
In a large bowl, combine the almond flour, baking soda, salt, cinnamon, and nutmeg and whisk until well blended.
In a small mixing bowl, whisk the eggs well. Add the apple sauce, vanilla, coconut oil, honey and grated apples. Add egg mixture to almond flour mixture and mix until thoroughly blended. Divide between twelve muffin papers. If using, sprinkle a few pinches of brown sugar over the top of each muffin.
Bake for 20 minutes, until tops are golden brown and a toothpick inserted in the middle comes out clean. Let the muffins cool at least five minutes before serving.
Honey Coconut 'Butter'
1 TBS coconut oil, melted
2 tsp. honey
Pinch of sea salt
Blend all ingredients and season to taste. I like it salty. You can use it warm, but it takes on a buttery texture if you let it cool to room temperature. Store any leftovers in the fridge in a sealed contained.