I've discovered disturbing information about both grapeseed oil and agave nectar and won't use them. While I liked both the Almond and Flaxseed Muffins and Cinnamon Apple Muffins I made during my 45 days, I really wished they had been sweeter, hence my adding Stevia. Also I wanted them to be moister so I added applesauce. Also I think my apples were too small. I didn't use her dates because I don't like dates. They turned out absolutely delicious!! It was tough to stop at one , but I did.
3 cups blanched almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 cup oil ( I used canola)
2 tablespoons raw, unfiltered honey
1/2 teaspoon pure Stevia powder
2 large eggs
1 tablespoon vanilla extract
2 medium apples, peeled, cored and sliced
1( 6ounce bag of pecan bits) Or A bag that says 1&1/2 cups on the label)
A jar of applesauce to add to dough if too stiff- I added 4 tablespoons before the batter "felt" right-not pourable-but stir able.
Preheat the oven to 325 degrees and bring ingredients to room temperature.
In a large bowl, combine the almond flour, salt, baking soda, and nutmeg. In a blender, combine the oil, stevia, honey, eggs, vanilla extract, and apples. processes on high until smooth. Stir the wet ingredients into the almond flour mixture until thoroughly combined,( this is where I added 3 tablespoons applesauce) ( my apples may have been too small) and then fold in the pecans. Spoon the batter into 12 paper lined muffin cups.
Bake for 30-35 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.