December's Muffin of the Month
From the Kitchen of Dr Amy Rothenberg
These muffins have no added sugar or sugar replacement at all and are not especially sweet. The sweetness they do have comes entirely from fruit. Adding raisins or dates would add to the sweetness factor. Great cut in half and grilled in a little butter!
- 1 apple
- 1/3 cup apple sauce
- 1 ripe banana
- 1 cup crated packed carrot
- 2 eggs
- 1 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp grated ginger root
- 1/2 tsp salt
- 1 1/2 cups flour of your choice. I used Bob’s Mill’s 1 to1 gluten free baking flour
- 2 tbsp coconut oil melted
- 1/2 cup almonds, ground or almond flour
- 1/4 cup sliced almonds
- 1/2 cup milk, I used soy milk
Preheat your oven to 375 degrees. Combine the melted coconut oil with the mashed banana. Add the applesauce. Beat the eggs and add to this mushy mix. In a separate bowl, mix all the dry ingredients together until well combined. Add the dry to the wet ingredients until thoroughly mixed.
Take muffin tins or small loaf pans. Line with pretty papers or spray with coconut oil. Fill almost to the top. Sprinkle the sliced almonds on top. Bake for 25 minutes or until the tops are nicely browned and a toothpick comes out clean.