Coconut and Almond flour muffins! Banana, pumpkin, apple and blueberry options!

 Coconut and Almond Flour Muffins~ Your way
(options below)

Prep Time: 10 min
Cook Time: 20- 25 min
Makes: 6 muffins

Base - Dry Ingredientsflour~

•  1/4 c. coconut flour
•  1/4  c. almond meal 
•  1/4 c. ground flax meal 
•  1 tsp. Rumford Baking Powder
• 1/8 tsp. Celtic Sea Salt
• 1/4 cup organic maple sugar or coconut crystals
• Spice (see options)

Base - Wet Ingredients

• ● 2 Large Organic Cage-Free Eggs
• ● 2 Tbsp. Coconut Oil, Butter or Ghee, Melted
• ● 1 tsp. Extract (see options)
• ● 1/3 c.  Coconut Milk or Almond Milk or water
• ● 1/4 c. Fruit Puree (see options)
• sweeter option~ add 1/8- 1/4 cup honey

Directions
1. In a medium mixing bowl, sift together dry ingredients and set aside.
2. In another bowl, whisk together wet ingredients.
3. Whisk dry ingredients into wet ingredients, eliminating all clumps.
4. Divide batter evenly between six muffin tins lined and lightly sprayed with non-stick spray.
5. Bake at 350 for 23 minutes.
6. Cool, serve & enjoy!

Options

Banana Muffins: 1/2 - 1 tsp. cinnamon, vanilla extract, 1/4 c mashed banana

Apple Spice Muffins: 1/2 tsp cinnamon, 1/8 tsp. allspice, pinch of nutmeg, maple or vanilla extract, 1/4c unsweetened applesauce 

Banana apple muffins: 1 tsp cinnamon, pinch nutmeg, vanilla extract, 1/4 cup masshed banana, 1/4 cup chopped apples, walnuts optional

Pumpkin Muffins: 1/2 tsp. cinnamon, 1/8 tsp. ginger, 1/4 tsp. nutmeg, vanilla extract, pumpkin puree

Blueberry Muffins: Use 3 eggs instead of 2, NO fruit puree, 1 tsp. lemon extract, 1/2 c. wild blueberries

Cranberry Orange Muffins: Use 3 eggs intead of 2, NO fruit puree, 1 tsp. orange extract, 1/2 c. frozen cranberries, chopped