Makes 14 – 16
Prep Time: 20 min.
Cooking Time: 18 – 20 min.
Category A
- 1 ripe banana, mashed with a fork
- 4 eggs, lightly beaten
- 1 tsp vanilla
- 2 tbsp maple syrup
- 1/3 cup water
- 1 apple, finely grated
Category C
- 1/4 cup melted coconut oil
Category B
- 2 cup ground almond meal
- 1/4 cup ground flaxseeds
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 tsp Celtic salt
Instructions
- Preheat the oven to 350°F. Prepare a muffin tin by lining the holes with paper muffin cups. Or lightly grease the tin with melted coconut oil.
- In a large mixing bowl, combine the A ingredients.
- In a smaller bowl, whisk the dry B ingredients together.
- Pour the melted oil (C) in the wet banana mixture and whisk together.
- Pour half the dry ingredients into the wet ingredients; mix with a wooden spoon. Add the rest of the dry ingredients and mix until combined.
- Fill each muffin hole ¾ of the way to the top, leaving room for expansion. Dust a little ground cinnamon on top of muffins. Bake 18-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
- Serve while hot
Variations
- Instead of and apple, you can use a ripe pear
- You can create a different spice combination
- Finely chipped candied ginger and raisins are great with the apple.