I love Elana Amsterdam's recipes. This one started off as the Apricot Muffin recipe from her book
Paleo Cooking from Elana's Pantry. And, you might ask, if I love the recipe so much, why did I change it until it's hardly recognizable? In short:
- I don't love measuring, so I convert to weight wherever possible.
- I love apricots, but not all the time. Sometimes it's fun to just mix things up a bit.
- Sometimes my dried fruit gets to be a bit too dry and needs pre-moistening.
- I don't love dragging the food processor out to make a small batch of muffins, so I've found a different way that's easier for me.
- I like mini muffins.
- I like nuts on top.
Ingredients:
- 80 to 90 grams total dried prunes, dates, & apples (whatever proportion suits your fancy)
- Small amount of hot water
- 28 grams coconut flour (30 grams if Trader Joe)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 112 grams melted coconut oil
- 4 large eggs
- 7 drops liquid vanilla stevia, optional
- About 1/2 cup chopped walnuts
Directions:
- Chop fruit in small pieces, place in small glass container, and cover with just barely enough hot water to cover. Let sit for about 20 minutes.
- Drain excess water from fruit.
- Line mini muffin tins with 24 liners. Spray liners with coconut oil spray.
- Place fruit in medium stainless mixing bowl. Add coconut oil. Using a stick blender, pulse until fruit is very finely chopped, almost pureed.
- Pulse in eggs and stevia.
- Pulse in coconut flour and salt. Let set 3 to 5 minutes so coconut flour can thicken.
- Stir in baking soda.
- Fill muffin liners about 3/4 full. If you have extra batter, line a custard cup and pour the batter in the custard cup.
- Top with nuts.
- Bake at 350 for 10 to 15 minutes, until a toothpick comes out almost clean.
- Cool thoroughly. Refrigerate leftovers.
