- 1 apple, cored and diced
- 1 cup almond flour/meal
- 3 tablespoons coconut flour
- 3 eggs, whisked
- ¼ cup coconut oil, melted
- 2 tablespoons raw honey or maple syrup
- 1 heaping tablespoon cinnamon (the more the better)
- 1/4 cup chia seeds
- ½ teaspoon baking soda
- pinch of salt
- Preheat oven to 350 degrees.
- Add almond flour, coconut flour, cinnamon, baking soda, salt to large bowl and chia seeds mix together.
- Then add your eggs, oil, honey, and diced apples.
- Mix thoroughly.
- Place silicone liners in muffin tins, then place batter evenly throughout. The mix gave me 9 muffins.
- Bake for 25-30 minutes. These guys take a bit of time, but they are totally worth it!
- Let cool. Then eat them. They’re just heaven.
- 1 cup pumpkin puree
- 2 tablespoons coconut cream (this is the full fat on the top of a can)
- 3 tablespoons coconut oil, melted
- 2 eggs
- 1 teaspoon vanilla extract
- ⅓ cup maple syrup
- 2 cups almond flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons ground flaxseed
- 1½ teaspoons ground cinnamon
- ½ tsp cardamom & nutmeg
- ¼ cup raw cacao powder
- handfull chocolate chunks (optional)
- in a large bowl, whisk together the pumpkin puree, coconut cream, coconut oil, eggs, vanilla and honey
- in a separate bowl, mix the almond flour, baking soda, salt, flaxseed meal and cinnamon
- using a rubber spatula, gently mix dry ingredients into wet to form a batter. Do not over mix. The batter will be thick.
- remove two cups of the batter and pour the remaining batter in an 8½ x 4½-inch medium loaf pan greased or lined with parchment paper
- take one cup of reserved batter and mix in the cacao powder. Evenly spread on top of the batter in the pan
- top chocolate batter layer with the remaining one cup of reserved batter and using a knife gently swirl the layers of batter together. Do not over swirl or it will become all chocolate.
- sprinkle chocolate chunks on top and bake at 350°F until a toothpick inserted into the center comes out clean, approximately 40 minutes