About once a week I make some kind of breakfast cookie, cake, or muffin for my family to eat on throughout the week. Last week I made these breakfast cookies from Against All Grain. And after 5 or 6 days of eating them with breakfast when I told my family, “we still have breakfast cookies in the freezer” they moaned and said, “What else do we have?”
So this week I decided to make something that would make everybody happy all week long – muffins with individual toppings! It’s a win-win for me because everyone can be happy while I only have to make one muffin recipe. Not only do we have variety, but I can make muffins with less sweet toppings for me and the hubby to enjoy and sweeter topping like chocolate chips and raisins for the kids 🙂
Here are the toppings I used, but feel free to use whatever you and your family like:
-Walnuts with coconut palm sugar
-Enjoy Life Mini Chocolate Chips
- 1¼ C Blanched Almond Flour, Honeyville Brand
- ¾ C Arrowroot Flour
- 1½ Tsp. Baking Powder (click here for grain free recipe)
- ¼ Tsp. Sea Salt
- ¼ Tsp. Cinnamon
- 3 Large Eggs
- ⅓ C Unsweetened Applesauce
- 3 Tbsp. Earth Balance Coconut Spread or Coconut Oil, softened
- ⅓ C Almond Butter
- ½ C Honey
- 2 Tsp. Gluten Free Vanilla
- Toppings Of Choice
- Preheat oven to 350 degrees.
- Line a muffin tin with paper cups or spray with cooking oil. Set aside.
- Mix together all the dry ingredients... almond flour, arrowroot, baking powder, salt, and cinnamon until they are one beautiful flour.
- In a large mixing bowl, beat the coconut spread, applesauce, honey, and almond butter until well combined. (If using Grapeseed oil instead of applesauce, butter, and oil- Mix all the wet ingredients in a separate bowl. Then stir wet ingredients into dry. Proceed onto step 7)
- Add the eggs to the wet ingredients, one at a time, scraping down the bowl as necessary. Then add the vanilla.
- Slowly beat in the dry ingredients until well combined.
- Evenly divide the batter into 12 baking cups. Add toppings. If using frozen fruit, coat in arrowroot flour before dropping into batter and don't drop in more than 5-6 berries per cup or it will make the batter too wet.
- Bake 15 - 20 minutes or until nicely browned. Cool completely.
Here’s some of my picts while bakings 🙂