We love ours with a dollop of ghee or nut butter.
1 ½ cup almond flour (can substitute flours with all purpose baking or whole wheat)
½ cup cassava or arrowroot flour
¼ cup rolled oats
1 medium apple diced (approx 1 cup)
½ cup chopped dates
1- 1 ½ cup nut milk of choice
⅓ cup ghee or coconut oil, melted
¼ cup maple syrup
1 Tablespoon cinnamon powder
1 teaspoon cardamom powder
1 teaspoon vanilla bean powder or vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
FOR FLAX EGG:
3 Tablespoons warm water
1 Tablespoon flax meal
Preheat the oven to 350 degrees Fahrenheit, and grease a muffin tin with ghee or coconut oil.
Chop and dice your apples and dates and set aside.
Prepare flax egg and set aside for about 2 minutes to gel by simply combining flax meal with warm water.
In a large mixing bowl, combine all dry ingredients and mix well. Next add your melted ghee or coconut oil, maple syrup and nut mix and again, mix well. Now fold in your apples and dates, adding additional nut milk if the batter is too dry. This is a thick batter that holds its shape, but it shouldn’t be crumbly.
Using an ice cream scoop or large spoon, portion out into muffin tins to fill the whole tin. Because these muffins are so dense, they will not rise much.
Bake at 350 degrees for 25-30 minutes until a toothpick comes out clean. Allow to cool slightly and enjoy warm with additional ghee or nut butter.
Makes 12 small or 9 large muffins.
Follow this recipe, step by step, over on our Youtube Channel
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