Wednesday, January 20, 2010

Apple-Pecan Flaxseed Muffins

Apple-Pecan Flaxseed Muffins
(inspired by this recipe at Elana's Pantry)

½ cup almond flour
½ cup flax meal
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
½ teaspoon nutmeg
4 dates (I use these, Medjool dates, found at Costco)
4 eggs
2 tablespoons coconut oil
2/3 cup water
1/4 cup sesame seeds
1/4 cup sunflower seeds
1/4 cup finely chopped pecans (I love these)
1/2 cup shredded coconut (unsweetened)
3 oz. dried apples (no sugar or other additives)
  1. In a large bowl combine almond flour, flax meal, cinnamon, nutmeg, baking soda and salt
  2. In a blender, blend dates, dried apples, eggs, coconut oil and water on high speed until very smooth
  3. Mix wet ingredients into dry, then stir in sesame seeds, sunflower seeds, shredded coconut, and pecans
  4. Spoon batter (I used a full ice cream scoop, which yielded six muffins) into lined muffin tins
  5. Bake at 350° for 25-30 minutes (for six large muffins) or 17-22 minutes (for nine medium muffins)
  6. Cool and serve


George said...

What substitute is there for coconut oil?

jencereghino said...

I haven't tried anything else, but you could try ghee/clarified butter (if you eat dairy) or omit the oil and add an extra egg yolk, for the fat and moisture.

Let me know if you try either substitution!

David Franklin said...
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Edward Franklin said...
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