Makes 12 muffins
These muffins have become a favorite around our house – the kids like them as an after-school snack or they are perfect for a weekend breakfast. They are so moist due to the applesauce and they have healthy fats and protein from the almond flour. With no dairy and no grains, they work well for a variety of food sensitivities. I hope you enjoy them as much as my family does.
3 cups almond flour
½ tsp. baking soda
1 tsp. sea salt
2 large eggs
½ cup honey
1 ½ tsp. vanilla
1 cup unsweetened applesauce
½ cup dried cherries (or other dried fruit, chopped, such as dried apricots)
sliced almonds, as topping
Preheat oven to 350 degrees. Line 12 muffin cups with muffin papers. In a medium mixing bowl, combine all ingredients, except sliced almonds.
Spoon batter evenly into muffin papers. Sprinkle sliced almonds on top of each muffin. If you have extra batter, you can bake it into a small bread pan or extra muffin papers.
Bake for 25-30 minutes until toothpick inserted comes out clean and muffins are lightly browned. Due to variations in applesauce, the muffins may be done and still may be very moist. Let cool and enjoy!
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