This is a great recipe which was developed by Cheryl Bagley specifically for those trying to cut down or completely cut out gluten intake. To continually receive recipes like this along with other useful information, please sign up for our eNewsletter.

Gluten Free Apple Pecan Muffins

Makes 12 Muffins

3 cups almond flour
½ tsp. Himalayan salt
½ tsp. baking soda
1 tsp. of ground cinnamon
¼ tsp. ground nutmeg
¼ cup coconut oil
2 TBS maple syrup
2 large eggs
1 TBS vanilla extract
2 medium apples, peeled, cored and sliced
1-cup raw pecans
½ cup dates, chopped

Preheat oven to 350 degrees. Line 12 muffin cups with paper liners. In a large bowl, combine the flour, salt, baking soda, cinnamon and nutmeg. In a blender combine the coconut oil, maple syrup, eggs vanilla extract, dates and apples; process on high until smooth. Stir the wet ingredients into the almond flour mixture until thoroughly combined, and then fold in the pecans. Spoon the batter into the prepared muffin cups. Bake for 35-45 minutes, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 30 minutes. Can be frozen. Heat and serve with grass fed butter.