Gluten Free Cinnamon Nut Muffins with Chocolate Chips

Cinnamon nut gluten free muffins

Happy New Year!

Today starts a new year and what better time to try a new recipe.  One of our guests this morning is on a gluten free diet, so, I decided to try a variation of the nut muffin recipe in one of my SCD cookbooks.  For those of you unfamiliar with SCD, it is the Specific Carbohydrate Diet recommended for many people dealing with food sensitivities.  I recently purchased coconut flour and almond flour, so, I decided to mix the two together.  I added some honey, cinnamon, chopped pecans and mini chocolate chips.  My guests really enjoyed them, and so did Kim.  I tasted one and thought they were pretty awesome.  Try the recipe and let me know what you think.  Thanks for visiting the Americus Garden Inn B&B online.  Hope you'll visit again, soon.

Love,

Susan

Gluten Free cinnamon nut muffins

Gluten Free Cinnamon Nut Muffins with Chocolate Chips

Muffin:

3/4 cup almond flour

1/4 cup coconut flour

1/4 teaspoon baking soda

1/4 teaspoon salt

3 large eggs

1/3 cup plain almond milk

4 Tablespoons honey

Topping:

4 Tablespoons honey

2 Tablespoons melted coconut oil

2 Tablespoons cinnamon

6 Tablespoons of chopped pecans

6 Tablespoons of mini chocolate chips

1. Preheat oven to 350 degrees.  Line 9 regular muffin cups with paper liners.
2. In a medium bowl, whisk together almond and coconut flours with baking soda and salt.
3. In a small bowl, whisk together eggs, almond milk and 4 Tablespoons of honey.
4. Combine wet and dry ingredients and allow to stand for a few minutes.
5. In a small bowl, combine honey, coconut oil and cinnamon.
6. Spoon just enough batter into each muffin cup to cover the bottom.
7. Drizzle 1 teaspoon of the honey-coconut oil over the batter, then sprinkle 1 teaspoon of chopped pecans and 1 teaspoon of mini chocolate chips.
8. Using a toothpick, gently swirl into the batter.
9. Spoon remaining batter on top of swirled batter.
10. Drizzle 1 teaspoon of the honey-coconut oil over the batter, then sprinkle 1 teaspoon of chopped pecans and 1 teaspoon of mini chocolate chips.
11. Using a toothpick, gently swirl into the batter.
12. Fill empty muffin cups 1/4 - 1/2 full with water (prevents hot spots and adds steam to oven)
13. Bake at 350 degrees for about 25 minutes or until a toothpick comes out clean.
14. Allow to cool slightly, remove from pan and cool until firm.

Enjoy.