Cinnamon Spice Muffins (Grain-Free, Oil-Free) #MakeItMonday

We're excited to celebrate the release of our friend Megan's (aka the blogger behind the popular website The Detoxinista) new cookbook No Excuses Detox. In this cookbook, Megan guides readers in how to master daily cooking habits that will you to better understand how to aid your body's natural detoxification process. This book tackles everyday issues of eating by addressing the reasons people fail to stick to a healthy diet -- too busy, think it's too time-consuming, too expensive, or won't satisfy your picky family. 

Megan believes in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs.  Her cookbook includes 100 easy recipes with an emphasis on 30-min meals, kid-friendly recipes, recipes made in a slow cooker, freezer-friendly recipes, and with just 15 min hands-on preparation. All recipes are 100% gluten-free and vegetarian, although there are tips to adapt the recipes to include animal protein plus other substitution ideas.

Cinnamon Spice Muffins (Grain-free, Oil-Free) 
makes 12 standard muffins or 24 mini muffins

Ingredients:

1 cup almond butter (store-bought or homemade)
1/2 cup unsweetened applesauce
2 whole eggs
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/3 cup honey

Optional: ground walnuts, for topping

Directions:

1. Preheat your oven to 350F, and line a standard muffin or mini muffin pan with 12 or 24 unbleached paper cups. In a medium bowl, combine all of the ingredients and mix until a smooth, runny batter is formed.

2. Using a 1/4 cup, distribute the batter evenly among the 12 baking cups. Sprinkle the tops with ground walnuts, if desired.

3. Bake at 350F for about 15 minutes, or until the muffins firm in the center and lightly golden.