Paleo Cardamom Ginger Muffins with Apple
Prep Time
10 minutes
Prep Notes
If you don't have nut flour handy, you can also just grind up nuts in a blender or NutriBullet. Just make sure to stop grinding once the nuts are ground to a fine consistency but before they become sticky (we don't want nut butter).
It is quite important to use muffin liners for this recipe, as the muffins are very tender when baked, and will be almost impossible to successfully get out of the tin without losing too much of the muffin.
Note that this recipe makes 10 muffins, not 12...so you will want to use only 10 of the12 tins in your muffin pan.
Cooking Time
25 minutes
Yields
10 muffins
Ingredients
3 ripe bananas, mashed
2 cups nut flour (I used 1 cup hazelnut and 1 cup pistachio, but any kind (eg. almond, walnut, pecan, etc.) will work)
3 organic pasture raised eggs
2 Tbl. coconut oil, melted
2 Tbl. coconut sugar
8-10 drops of liquid stevia (I like the Sweetleaf brand, vanilla creme flavor) - optional
1 tsp. baking soda
1 Tbl. ground cardamom
1 tsp. ground ginger
1/4 tsp. sea salt or Himalayan pink salt
1 large organic apple, or 2 small, diced (any variety you like)
1/2 cup carob chips (optional)
2 Tbl. ground flaxseed
2 Tbl. Coconut Flour
Directions
Preheat oven to 350 degrees F. Line a muffin tin with 10 muffin cups.
In a medium bowl, mash the 3 ripe bananas. Add remaining ingredients and stir. Scoop batter into each muffin liner and fill to the top.
Bake at 350 degrees F for 25 minutes, turning once halfway through.
Let cool slightly before removing muffins from tray.
Notes
Store the muffins in the fridge or freezer.
The muffins can be frozen and then thawed overnight in a covered container, or warmed from frozen in the oven at 325 degrees for 15 minutes.