Sunday, August 21, 2011

Almond-Free Cinnamon Swirl Muffins

I've heard from a couple people lately who, because of their own or their children, are unable to have almonds. It can be hard to get a good  texture on baked goods without using almond flour, but I think I came up with a winner.  Great texture, and great Cinnamon flavor.  They are not really sweet, but if you want more of a dessert muffin you could increase the honey/maple syrup and get them sweeter. Hope you enjoy!

Almond-Free Cinnamon Swirl Muffins
Muffin Batter:
1 C Coconut Flour
3/4 C Walnut Meal (Walnuts, finely chopped to almost a flour texture)
1/2 C Arrowroot Powder
1 tsp Baking Soda
1/2 tsp Salt
1tsp Cinnamon
3/4 C Coconut Milk
2 eggs
1/4 C honey
1/2 C water
1 tsp Vanilla Extract
1/4 C Coconut Oil

1/4 C Coconut Oil
3 tsp Cinnamon
2 tbsp maple syrup
1/2 C prepared batter

Preheat oven to 350. In separate bowls, combine wet and dry muffin batter ingredients. 
Once combine separately, stir wet into dry and stir to combine.  Using the wet bowl, combine swirl ingredients.
 Line 24 mini muffin (or 12 regular size) tins with paper or grease well.  Place 1 tsp batter (2 tsp regular size) in the bottom of each lined tin.  Using the back of a spoon, form a small divot in the batter. 
Place 1/2 tsp (1 tsp regular size) swirl mix into the divot and top with another 1/2 tsp (1 tsp regular size) batter mix.
Smooth tops with the back of a spoon and place in preheated oven for 20 minutes (30-35 regular size).   Enjoy!!

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