These muffins were inspired by the idea of variety. They have something of the breakfast muffin about them. They put me in mind of a bran muffin or a morning glory muffin. But unlike their donut store counter-parts, they will fuel you up and keep you in fighting form (or loving form, if you're a lover, not a fighter) for hours.
ingredients:
1 cup water, warmed
2 tbsp extra virgin coconut oil
2 eggs
1/4 cup coconut sugar
1 tbsp apple cider vinegar
1/2 tsp sea salt
1 tsp ground vanilla
1 tsp ceylon cinnamon
1/4 cup ground flax
2 tbsp chia seeds
1 tbsp raw cacao
1 tbsp carob powder
1/2 cup almond flour
1/2 cup pecan meal
1/4 tsp baking soda
1/4 cup coconut flour
2 tbsp chopped goji berries (you don't have to chop 'em if you don't want to. I thought it would be more appealing to the littlies if the goji-bits were small)
2 tbsp diced dried apricots (use unsulphured)
2 tbsp roasted pumpkin seeds
2 tbsp raisins
(and next time?
add 2 tbsp chopped walnuts
and 2 tbsp callebaut bittersweet morsels
for something ... even punchier)
directions:
1. preheat oven to 345
2. combine warm water and coconut oil to melt the oil
3. stir in the vinegar and coconut sugar
4. add the salt, vanilla, and cinnamon
5. beat in the eggs
6. add the flax and chia
7. add the cacao and carob
8. add the pecan meal and almond meal
9. add the baking soda
10. add the coconut flour
11. add the assorted additional ingredients ... you can pretty much go wild here, sticking with dried fruit, seeds, and nuts for the most part. If you add fresh or frozen fruit, the extra moisture will cause issues ...
12. scoop your batter into 12 prepared muffin cups, and bake at 345 for 30 minutes
13. cool in the cups and then remove to a cooling rack
14. store in an airtight container. They will remain moist and fresh tasting for days.
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