After 3 tries I think I finally have it! These grain free honey sweetened muffins have been a great addition to our family favorites. I've been enjoying them post workout, my husband eats them for breakfast on his way to work, and when I send one to school with Isaac I know he is getting a good solid full protein snack (without all of the funky gums and fillers that usually come with gluten free baked goods). They are slightly more dense than your usual fluffy muffin and they stay quite moist over a couple of days if stored in an air tight container. I used the Honeyville Almond flour. I tried the recipe with both blanched and unblanched almond flour and they both worked well. Enjoy!
1 1/2 cups almond flour
3/4 cup buckwheat flour
1/2 cup ground chia flour (seeds ground into a flour)
2 1/4 teaspoons baking powder
3/4 teaspoon sea salt
3 teaspoons cinnamon
1/4 teaspoon cardamom
1 cup apple sauce
1/2 cup honey
2/3 cup milk or milk substitute (I used coconut milk)
1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean powder
4 tablespoons coconut oil or ghee
Preheat oven to 350 degrees and line trays with paper muffin cups. Add all dry ingredients to a food processor and pulse until well combined. Add wet ingredients and oil. Process for 1-3 minutes making sure all oil is fully incorporated. Measure 1/4 cup batter in each muffin tin making sure to smooth out the tops. Bake at 350 for 35 minutes. Let cool completely before eating (if you can...they are best that way and will not be as wet once cooled).
yield: 12 muffins