Gingery Walnut Muffins
The ginger and allspice in this recipe give the muffins their added “spice.” The cloves get the MVP award, as they are known for providing their uniquely warm, sweet, and aromatic taste to ginger muffins and breads, and they really bring their A-game here! This fall favorite tastes best warmed, served with a mug of spiced tea, like the Masala-Spiced Chai Tea.
Yields 12 muffins
2 cups coconut flour
1⁄2 cup shredded coconut
2⁄3 cup chopped walnuts
1 teaspoon ground ginger
1⁄4 teaspoon allspice
Pinch ground cloves
5 eggs
1⁄4 cup coconut oil (melted)
1⁄4 cup applesauce
1⁄4 cup raw organic honey
1 tablespoon vanilla extract
- Preheat the oven to 350°F. In a large mixing bowl, combine all dry ingredients. In a medium mixing bowl, whisk all wet ingredients together until well blended. Add wet ingredients to dry ingredients. Let stand for 3–5 minutes.
- Line a muffin tin with paper muffin liners and spoon batter into liners. (To make them evenly portioned, use a 1⁄2 cup measuring scoop to spoon mixture into muffin tin.)
- Bake the muffins for 25–30 minutes or until they start to brown on top. Remove from heat and cool. Enjoy!
