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Preheat oven to 350 degrees F (180 degrees C). Place rack(s) in the middle of the oven or wherever the hottest spot is.
Gala Apples (2)
Fresh Cranberries (2 cups)
in a food processor and mix until well chopped. Add the
Pitted Dates (1 cup)
Vanilla Extract (1/2 Tbsp)
Unsweetened Vanilla Almond Milk (1 1/2 cups)
Arrowroot Starch (1 tsp)
Water (1/4 cup)
, and blend for about 2 minutes until mixture is as smooth as possible.
In a large bowl, sift
Coconut Flour (1 cup)
Almond Flour (1 cup)
Baking Powder (1 tsp)
Baking Soda (1/2 Tbsp)
Ground Cinnamon (1 tsp)
Gently fold wet ingredients with dry ingredients until thoroughly mixed.
Lightly coat 2 non-stick mini muffin tins with a light dusting of coconut oil, if needed. Place about 2 Tbsp of mixture into each muffin cup.
Bake for 45-55 minutes until tops are brown and a toothpick comes out clean when stuck in the middle of the muffins. While baking, prepare the topping.
Fresh Raspberries (1 cup)
Water (1 Tbsp)
in a small food processor and blend until completely smooth. If raspberries are too tart for your taste, add a small amount of
Stevia (to taste)
to achieve the desired taste. Place in a separate container and chill in the refrigerator until ready to use.
Remove muffins from the oven and let them sit for 5 minutes in the pan.
Then remove muffins from the pan and transfer them to a cooling rack. Allow to completely cool, about 15 minutes.
Arrange on a serving dish and cover with as much raspberry topping as desired.
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