This delicious gluten-free recipe is from my dear friend Leslie Saffer:
Muffin Mixture:
Makes 9 muffins
1 cup blanched almond flour (I added an additional 3 Tablespoons.)
2 tablespoon coconut flour (I used tapioca instead.)
½ teaspoon baking soda
¼ teaspoon celtic sea salt
¼ cup grapeseed oil (I used coconut oil instead.)
¼ cup agave nectar (I used maple syrup.)
3 eggs
1 tablespoon vanilla extract
Combine flours, baking soda and salt in a medium bowl,
In a large bowl blend together oil, agave, eggs and vanilla.
Blend dry ingredients into wet and scoop a scant ¼ cup at a time into lined muffin cups.
Spoon topping onto muffins.
Bake muffins for 8-12 minutes at 350°

Cinnamon Topping:
Combine agave, cinnamon and oil in a small bowl
Set mixture aside.
Ingredients:
2 tablespoon agave nectar (I use maple syrup.)
1 tablespoon cinnamon
1 tablespoon grapeseed oil (I use coconut oil.)
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