STRAWBERRY ALMOND PALEO MUFFINS
These muffins are sure to please the kids--or at least they please mine. The best part is, they are gluten free, paleo, and clean eating. Here's what you need:
1 cup strawberries, washed and sliced
1 cup applesauce, unsweetened
1/4 tsp. almond extract
1/2 cup maple syrup
1/2 cup coconut oil, melted
pinch of salt
1 tsp. baking soda
1 tsp. baking powder
1/4 cup arrowroot flour
1 cup coconut flour
Combine the strawberries and applesauce in a quart-size measuring cup. With an immersion blender (don't know what an immersion blender is--click here) , blend the strawberries and applesauce together until smooth.
In the bowl of an electric mixer combine the strawberry-applesauce mixture, eggs, almond extract, and maple syrup. Mix on low speed until combined. Slowly pour in the coconut oil while the mixer is still on. Add the remaining dry ingredients and mix until the batter sticks together and all the flour is combined.
Grease a muffin pan and scoop spoonfuls of batter into each muffin cup. Note, the batter will be thicker and fluffier (is that a word?) than regular muffin batter.
Bake at 350 degrees for 24-25 minutes.
Makes 12 muffins.