Back in the day when I didn't worry about what I ate for my health, my doughnut muffin recipe was a winner and a regularly baked treat in our house.
Now in the (mostly) gluten-free version of my life, I try to find recipes that don't me feel like a second-class citizen missing out on all the good stuff. So when I find a recipe that, in my humble opinion, is just as tasty in it's own way then I do a little happy dance for joy!
Ingredients Part I:
1 1/2 cup ground almonds/almond flour
1 tsp coconut flour
1/4 cup coconut oil (melted)
1/4 cup honey
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/4 tsp baking soda
Ingredients Part II:
1 Tbsp sugar
1 Tbsp cinnamon
1. Combine all ingredients from Part I in a bowl . Stir well to combine until it turns into a dough.
2. Wrap the dough in glad-wrap and chill in the fridge for at least half an hour - the longer the better.
3. Preheat oven to 180. Mix together the ingredients for Part II, and line a baking tray with baking paper.
4. Once the dough is sufficiently chilled, take out of fridge and roll tablespoonfuls into balls.
5. Roll the balls in the sugar/cinnamon mixture to coat.
6. Bake for 8-10 minutes. Remove from oven and allow to cool on a wire rack.
These will keep just fine in the cupboard for up to a week - but believe me they won't last this long.
Makes about a dozen so you may want to think about doubling the recipe!
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