One night I was thinking what can I make for my son to change up his breakfast so he doesn’t get bored, yet still keep it nutritious.
Ah! I have coconut flour and almond flour that need to be used. I thought what other nut items do I have? I had anything you ask for in the pantry, and this is what came of it. Yes, another Ah-Ha moment.
My husband came home and stole Rhys’ muffin from him as I introduced the new muffin as part of dinner for dessert. Additionally, my neighbor came over to talk gossip and took one with him too.
I say these are technically flourless because there is no “flour.” There is only flour type ingredients made from nuts!
Recipe:
Makes 12
½ cup Bob’s Red Mill coconut flour
½ cup Bob’s Red Mill almond flour
1 cup cashews, whole or pieces
¼ cup walnuts, whole or pieces
1 Tbsp Bob’s Red Mill xanthan gum
½ cup sugar
2 teaspoons baking powder
½ cup Good Karma flaxmilk or non-dairy milk
2 eggs
1 stick butter, melted
1 very ripe banana, smashed
½ teaspoon salt
½ avocado, peeled and mashed (recommend using food processor)
Preheat oven to 350F. Grease non stick muffin baking tins or pan.
Place cashews and walnuts in food processor for approximately 30 seconds until made into a flour consistency. Transfer into a large mixing bowl and add coconut flour and almond flour. Combine.
Add all other ingredients to bowl and combine. Mix well and place in baking tins or pan.
Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Allow to cool before removing from cups or pan.
Pair these muffins with my Apple Butter
Recipe:
3 large Fuji apples, peeled and diced into 1/2-inch cubes
1 Tablespoon ground cinnamon
2 Tablespoons anise seed
2 teaspoons ground nutmeg
1 teaspoon ground dried orange peel
2 teaspoons ground cardamom
2 tablespoons almond extract
Place all ingredients in Instant pot for 20mins on Saute High. Allow to cool for another 20 minutes. Place in food processor to puree. Enjoy and spread on any sweet or savory items.
