Spice Muffins | No White Flour and No White Sugar

Spice muffins can be so simply made with fine ingredients from your own curated pantry and with your own ‘hand’ to stir. When you bake foods like muffins for yourself rather than buying pre-made or using mixes, you are choosing both the quality of ingredients and the size of the muffin.  I've chosen blanched almond flour and unsweetened applesauce instead of white flour and white sugar.  And I choose my own fragrant, organic spices which I know are fresh and of a high quality.    Coffee shop muffins are large, almost four times the size of ones I make.  Using a standard muffin tin, the recipe yields a smaller muffin, a size I prefer, and makes just eight.

Success in the kitchen is in the root of its pantry.  When stocked with basics that are high quality and fresh,  the curated pantry reliably provides  just what's needed for nearly any whim.  A little batch of muffins for a snack or breakfast is simple with quality ingredients and a good stir.

spice muffins

150 grams {1 1/2 cups} blanched almond flour

1 Tbsp arrowroot starch

1 Tbsp ground cinnamon

1 tsp. pumpkin pie spice or your own combination of ground ginger, nutmeg and allspice

1/4 tsp. salt, Celtic sea salt preferable

1/4 tsp. baking soda

2 eggs

1 cup unsweetened applesauce

1/4 cup grapeseed oil 

Whisk together the dry ingredients in a medium sized bowl.  In a second container combine the wet ingredients until perfectly smooth. Simply whisk together the wet ingredients or use an immersion blender.  Pour the wet ingredients into the dry and stir well. Grease the muffin tin well with butter, or with a paper towel wipe the rounds with grapeseed oil. (Or, line them with paper liners, but these are not necessary..) Fill each round about 3/4 full with batter, making sure there is an even amount of batter in each.  The recipe will make about 8 muffins, depending on your tin and how you fill them. Bake in a preheated 350 degrees F. oven for 25 minutes, or until firm and golden.