Added on October 17th, 2011 by our friend jorgekix from www.civilizedcavemancooking.com

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Cooking Steps

Preheat oven to 400 Degrees F
Sift the coconut flour and spices together, then add baking soda
In a separate bowl, mix all remaining ingredients except walnuts until well blended
Add the sifted flour and spices to the pumpkin puree
Mix well and divide the batter between the muffin pans and sprinkle with chopped walnuts
Bake for 18-20 minutes or until done
Enjoy

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Serves 5

20 Minutes

Recipe

Ingredients

• 3/4 Organic Pumpkin Puree
• 1/2 Cup Coconut Flour
• 1/2 Cup Coconut oil, melted
• 6 eggs
• 2 Tsp Organic Vanilla
• 1/4 Raw Organic Honey, melted
• 2 Tsp Pumpkin Pie Spice
• 1/2 Tsp Baking Powder (Homemade preferred)
• Handful of walnuts
• 2 Tbsp Cocoa Powder (Optional for chocolate muffins)

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Cooking Steps

In saucepan over medium heat, cook cubed apples with 2 tbsp cinnamon, 1 tsp lemon juice and 1/2 cp water. Cook until apples are soft and mixture is thickened. Topping: Mix pecans, macadamia nuts, palm sugar, cinnamon, salt almond flour and arrowroot powder in a bowl. Add melted ghee until coated. Place even amounts of mixture in coconut oil greased muffin tins. Sift coconut flour, baking powder, salt, and cinnamon together and set aside. Mix eggs, coconut milk, vanilla and honey. Stir dry ingredients into wet. Gently fold in apple mixture. Fill muffin tins with batter, distributing evenly on top of the “topping”. Put in a 400 degree oven for 18-20 minutes. When slightly cooled take muffins out of tin & serve upside down. Makes 6 large muffins. These were a huge hit with the kids!

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Serves 5

18-20 minu

This is a Dairy Recipe

Ingredients

• 2 medium apples, 1/2 cp water, 1 tsp lemon juice
• 1/4 cp coconut flour, 1/2 tsp baking powder, 1/4 tsp salt
• 1 -2 tsp cinnamon, 3 eggs, 4 tbsp coconut milk, 1 tbsp honey, 1 tsp vanilla extract
• Topping: 1/2 cp chopped pecans, 1/4 cp chopped macadamia nuts, 2 tbsp almond flour
• 1 tbsp cinnamon, 1/4 tsp salt, 1 tbsp arrowroot powder
• 2 tbsp palm sugar
• 1/4 cp ghee, melted

Carmel-Apple Muffins

Carmel-Apple Muffins

These turned out awesome! The smell of them alone was intoxicating! I don't cook/bake with dairy often. Even though both kids, and Steven, eat dairy on occasion, it is generally in more raw, snack form, rather than the actual dish, like homemade yogurt or in homemade Ice Cream on occasion. I do not do dairy often at all, maybe twice a month or so, but I did try one of these with the frosting on them as a nice treat! The muffins without the frosting were incredible too, but I am trying to come up with Fall Party options that will appeal to more than just Paleo eaters, and still keep my kids/us/Paleo eating friends grain/gluten free. And to note, there is no dairy in the muffin itself, just the frosting.

I hope you all enjoy!

Carmel-Apple Muffins
Apple Mix:
4 Apples
1/4 C Maple Syrup
1/2 C Water
1 Tbsp Cinnamon

Batter Mix:
2 C Almond Flour
1/2 C Coconut Flour
1/4 C Arrowroot Powder
1 Tsp Baking Powder
1 Tbsp Cinnamon
4 Eggs
1/4 C Coconut Oil
1/4 C Maple Syrup

Frosting:
1 Block Cream Cheese
1/4 C Maple Syrup
1/2 tsp Maple Extract (make sure it is Carmel color free)
1/4 C Heavy Whipping Cream

Topping:
1/2 C Chopped Pecans

Peal, core and chop apples into bite size pieces.

Place all ingredients for the apple mix in a heavy bottom saucepan and turn on medium. Allow mixture to cook over medium for about15 minutes, till apples soften and sauce thickens.

This will give you the nice Carmel flavor, without actually using a traditional Carmel. This should render about 2 cups of apple mixture.

Preheat oven to 350. In a large bowl, combine dry batter ingredients, and combine wet in a separate bowl.

Stir wet into dry and combine. Once apple are cooked and cooled slightly, pour apples into batter mix and stir to combine. Scoop prepared batter into 20 lined muffin tins and place into preheated oven.

Allow to bake 20-25 minutes or until toothpick comes out cleanly. Remove from oven and allow to cool completely before frosting.

When ready to frost, combine frosting ingredients in a stand mixer and whip for about 5 minutes till all ingredients are combine and frosting becomes slightly fluffy from the whipping cream. Frost muffins and top with chopped pecans.

I only frosted 1/2 of them, as I know a couple do not eat dairy. I was taking mine to a brunch, so I placed Carmel-apple sticks in them for presentation purposes.

Enjoy!

Don’t be intimidated by the foreign-ness of the name; frangipane (fran•japan) is a classic French almond pastry filling, most commonly found inside croissants and tarts. I’ve cut the sugar and switched coconut oil for butter. It’s very simple to make and incredibly versatile. These muffins are so easy to make, that the hardest part of this recipe is slicing and chopping some peaches. I left one muffin without the peach topping and it was delicious too, so either way, you’re golden!

• 1 1/2 c almonds, raw and unsalted
• 2 eggs
• 3 oz coconut oil, melted
• 1/4 c sugar
• 4 peaches, skin removed, chopped small

Preheat the oven to 350ºF. Put the rack you’re going to bake on in the center of the oven.

In your food processor, combine all ingredients, except the peaches. Blend the ingredients until they make a smooth-ish paste. Ta-Da…you’ve just made frangipane. Use a spoon to evenly portion the frangipane into a muffin tin. This should make 12, almost perfectly.

Top each muffin with peaches and bake for 30 minutes. Put the oven on broil to get the tops of the muffins nice and golden. If your peaches are a little blah (as mine were), you can add a pinch of sugar to the top of each muffin so the peaches will make a little bit of juice.