This is without doubt the greatest GAPS muffin recipe I have ever made. Plus they’re healthy! Not too sweet and they hold together well for being grain-free. And they don’t taste like chalk. You can add in fruit, nuts, etc or more honey/maple syrup to make them sweeter.
Recipe from Gluten-free on a Shoestring
2 cups (224 g) blanched almond flour
6 tablespoons (54 g) navy bean flour (I use coconut flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
2 extra-large eggs (120 g outside shell) at room temperature, beaten
6 tablespoons (84 g) unsalted butter, melted and cooled (you could substitute an equal amount virgin coconut oil)
5 tablespoons (105 g) honey
2 tablespoons heavy whipping cream, at room temperature (I use coconut milk)
2 teaspoons pure vanilla extract
Preheat your oven to 325°F. Grease or line a standard 12-cup muffin tin and set it aside.
In a large bowl, place the almond flour, navy bean flour, baking powder, baking soda and salt, and whisk to combine well, working out any lumps in the almond flour. In a separate, medium-sized bowl, place the eggs, butter, honey, cream and vanilla, and beat to combine well. Create a well in the center of the dry ingredients, and pour in the wet ingredients. Mix to combine well. The batter will come together and be thick but relatively fluffy.
Fill the prepared wells of the muffin tin about 3/4 of the way full, and smooth the tops with wet fingers. Place the muffin tin in the center of the preheated oven and bake until lightly golden brown and a toothpick inserted in the center comes out clean (16 to 18 minutes). Be careful not to overbake or the bottoms will burn. Remove from the oven and allow the muffins to cool in the pan for at least 10 minutes, or until cool to the touch. Transfer to a wire rack to cool completely. Repeat with the remaining muffin batter.