Need some Paleo-spiration?…
HOLYdays are here! and that means its time to get baking! This year instead of politely eating the sugary muffins that Aunt Marge made, do yourself and everyone else a favor and make a batch from scratch! Not only is the recipe healthy but its is also light and delicious. A perfect addition to Thanksgiving dinner.
2 cups blanched almond flour
1/2 cup coconut flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons pumpkin spice
1 teaspoon vanilla
1/2 cup applesauce
1/4 cup melted coconut oil.
1 cup puréed pumpkin
1 cup fresh or frozen cranberries.
Preheat oven 350° and line a muffin tin with liners.
Nutty Topping; In a food processor combine 1/2 cup of pecans or walnuts and 1/2 cup of pumpkin seeds with 1 teaspoon coconut oil, melted and 1 teaspoon of cinnamon, pulse until coarsely chopped. Set aside.
In a stand mixer beat pumpkin, eggs, applesauce, honey, coconut oil and vanilla together until smooth.
In a separate bowl sift together coconut flour, almond flour, salt, pumpkin spice, baking soda, cinnamon and gluten-free baking powder.
Using the paddle attachment slowly add the dry ingredients one cup at a time into the wet in the stand mixer until just combined, then fold in cranberries. Scoop into lined muffin tins filling 1/2 full. Sprinkle Nutty topping on top of each muffin and bake at 350 for 20 to 25 minutes or until tops are golden or your house smells too delicious to wait any longer.
Makes approximately 24 muffins.