Adapted from a recipe in Living Without Magazine – February/March 2013 Issue.
makes 12 muffins
6 tablespoons avocado oil (or your choice of oil)
1 1/2 cups milk (your choice – I’ve tried both almond milk and goats milk)
1/2 cup natural cane sugar (unrefined)
1 teaspoon vanilla extract
1/4 cup pure maple syrup
1 avocado peeled and mashed up (about 1/2 cup)
1/2 cup coconut flour
1/2 cup almond meal
1 cup all purpose gluten-free flour mix* (see note above)
1/2 cup raw cacao powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
3 teaspoons aluminum free baking powder
Preheat oven to 350° F. In a stand mixer with paddle attachment or a large bowl with a hand mixer on a low setting, mix all the wet ingredients together until smooth. In another bowl whisk together all the dry ingredients. Add the dry ingredient mix to the wet mix and using your mixer on low speed blend everything together (be careful not to over-mix, stop mixing once it is combined).
Divide the batter into a lined muffin pan or a greased muffin pan with 12 spaces (I like to use a ice cream scooper to help with this part). Sprinkle on your topping of choice or leave them plain. (I topped mine with finely chopped almonds) Bake 20-25 minutes or until they pass the toothpick test. Set them to cool on the counter or cooling rack.
About the Author: Sandra is a full time mom with a passion for healthy cooking and baking. Kitchen Apparel was created as a place to create and share healthy ideas and recipes.