Fancy Maple Pecan Muffins -- version 2.

So, now I've made a second version of this nut filled treasure trove of abject yumminess. The first was sweetened entirely by maple syrup. This second gives up half of its maple-y goodness for a helping of coconut sugar. The result. Fantabulous. No deliciousness is sacrificed, and the second batch was devoured with ferocity and joy by all who came in contact with them. I took a couple of dozen to a lunch, and the crumbs were fought over, to put it succinctly.

ingredients:

1/4 cup coconut oil

2 1/2 cups water

1/2 cup maple syrup
1/2 cup coconut sugar
1 tbsp apple cider vinegar

1/2 tsp sea salt
1 tbsp vanilla extract
1 tbsp ground vanilla bean
1 tsp ceylon cinnamon

1/4 cup ground chia seeds
2 tbsp arrowroot flour

2 cups almond flour
1 tsp baking soda
1/2 cup coconut flour

1/2 cup pecans -- little pieces

pecan half to put on top of each one
coconut sugar to sprinkle on top of each one



directions:

1. combine ingrediens in the order listed
2. scoop into muffin cups
3. bake at 345 for 60 minutes