I was asked last week to provide the muffin recipe for the picture I had included in the Paleo On The Go blog. I created this muffin recipe a few years ago when I was trying to come up with a simple recipe that used ingredients I always had at home. It has worked well for me, because it is a great base that almost anything can be added to. When I haven't had apples, I've used pears, bananas and even pumpkin puree. The fruit sweetens the muffins nicely. When I use pumpkin puree I use the muffins as a bun for sandwiches.
3 cups almonds
2 teaspoons baking soda
Grease 18 muffin cups or line with parchment muffin papers.
In a food processor grind the almonds until they reach a fine consistency. (you can use store bought almond flour if you want to eliminate this step)
In a blender puree the apples with the eggs and baking soda until it has a smooth consistency. Mix the almond flour and liquid mixture in a large bowl. You now have a basic muffin batter that can be baked as is, or you can add pieces of dried fruit, nuts, seeds, blueberries, orange or lemon zest, cacao nibs or anything else you fancy.
Bake at 350F for 25 minutes. Makes 18 muffins.
Give it a try and let me know your thoughts. If you come up with a variation that you really like I'd love to hear about it.
Happy, Healthy Baking!