Muffin Recipe for Gene from The Cancer-Fighting Kitchen Cookbook

Almond Muffin Mania

Makes 24 mini muffins

1 1/2 cups almond meal
1/2 cup spelt flour
1 Tablespoon baking powder
1/8 teaspoon sea salt
1/3 cup agave nectar
1/2 cup mashed banana
1/4 cup organic milk, almond milk, rice milk, or soy milk
2 organic eggs
1/4 cup unrefined virgin coconut oil, or neutral flavored extra-virgin olive oil
1 1/2 teaspoon almond extract
1/2 teaspoon vanilla extract

Preheat oven to 350°F
Prepare mini muffin tin by generously oiling each cup.
Combine the almond meal, spelt flour, baking powder and salt in a bowl and stir with a wisk until very well combined. Separately, combine the agave nectar, mashed bananas, milk, eggs, oil , almond extract and vanilla and wisk until smooth. Add the wet mixture to the dry and mix well with rubber spatula.
Spoon batter into the muffin cups, filling each about three-quarters full.
Bake for 13 to 15 minutes, until a muffin springs back when touched in the center.
Let cool on wire rack for 15 minutes, then gently run a knife around the sides of the muffins to loosen them before turning them out.

Variations: To make chocolate orange muffins, replace 1/4 cup of the flour with 1/4 cup unsweetened cocoa powder. Omit the extracts and instead add 1 Tablespoon orange zest and 1 teaspoon orange oil (not orange extract) to the wet ingredients. Fold 1/3 cup chocolate or mini-chocolate chips into the batter once it’s mixed.
For ginger lemon muffins, add 1 teaspoon of ground ginger to the dry ingredients. Omit the extracts , and instead add 3 Tablespoons of finely chopped peeled fresh ginger, 2 to 3 Tablespoons of lemon zest and 1 Tablespoon of freshly squeezed lemon juice to the wet ingredients.


From: The Cancer Fighting Kitchen, Rebecca Katz, 2009, page 192