CINNAMON SPICE MUFFINS

CINNAMON SPICE MUFFINS image

Yield 12 muffins

Number Of Ingredients 10

1 cup almond butter (store-bought or homemade)
½ cup unsweetened applesauce
2 whole eggs
½ teaspoon baking soda
¼ teaspoon fine sea salt
2 teaspoons cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅓ cup honey
Optional: ground walnuts, for topping

Steps:

Preheat your oven to 350F, and line a standard muffin tin with 12 paper cups. In a medium bowl, combine all of the ingredients and mix until a smooth, runny batter is formed. Using a ¼ cup, distribute the batter evenly among the 12 baking cups. Sprinkle the tops with ground walnuts, if desired. (I pulsed the walnuts in my mini food chopper to create a mix of fine powder and chunky walnut pieces for topping.) Bake at 350F for about 15 minutes, or until the muffins firm in the center and lightly golden. Allow to cool for 15 minutes, then remove from the pan and serve warm, or at room temperature. These muffins should keep loosely covered on the counter for up to 3 days, but for best shelf-life, keep them in a sealed bag in the fridge for up to 2 weeks. If you'd like to make these ahead of time for an event, they also freeze and thaw well!