Until discovering this recipe, I had never been able to make a gluten-free muffin with quite the same texture as a regular muffin. Most of the recipes are much more dense, especially the ones with coconut flour, but this these cinnamon muffins are light and airy.
I was a little hesitant to try them at first since the main ingredient is almond butter and there isn't any type of flour used, but I'm glad I gave them a go as they're now not just my favorite muffin recipe, but my new favorite recipe in general. Unlike some Paleo muffins, these use just two eggs instead of half a dozen. They're also simple to whip up; all you have to do is put all of the ingredients in a bowl and combine. It doesn't get much easier than that!
Flourless Cinnamon Muffins
modified from The Detoxinista
1 cup almond butter
1/2 cup unsweetened applesauce
1/4 cup honey*
1 teaspoon vanilla
1 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon ginger
1/4 teaspoon salt
Optional: ground walnuts or pecans for topping
1. Preheat oven to 350°F and line a muffin tin.
2. In a bowl combine all the ingredients and mix until thoroughly combined. Distribute the batter into the muffin tin, filling each one half way. Top with ground walnuts or pecans if desired.
3. Bake for 15-20 or until a toothpick comes out clean. Let cool completely before serving.
*If you like your muffins to taste sweet, up the honey to 1/3 cup.