Yield 24 medium size muffins
1 Pound Almond Meal/Four (from Trader Joes)
1 Heaping Tablespoon of Cinnamon
1 Teaspoon salt
1 Teaspoon baking powder
1/3 Teaspoon nutmeg
1/3 Teaspoon cloves
1 Cup Agave Sweetener (Trader Joes or Costco)
1/3 stick butter
2 Tablespoon Vanilla
2 Large Eggs
1 Cup Chopped Walnuts
1 Cup Raisins
1 Smashed Banana (Decrease butter and Agave slightly)
1/3 Cup Pure Apple Juice (Decrease butter and Agave slightly)
1/2 Cups chopped Pecans
Pre-heat oven to 350 degrees.
Mix Dry Ingredients into large mixing bowl until fully combined.
Put Agave and butter into microwavable measuring cup or bowl. Heat until Agave starts to boil (depending on your microwave should take almost 2 minutes). Warning! watch the Agave as it will boil over and make a mess if you don't watch it. Take heated Agave and butter out of the microwave and stir until butter is fully melted. Add Vanilla (will bubble when added if contains alcohol - no worries).
Pour Agave, butter, and Vanilla into Dry Ingredients and mix throughly. Add in 2 Eggs. Mix in Added Ingredients (Walnuts, Raisins, and other Optional ingredients). Again Mix throughly.
Spray Muffin tins (I use two 12 cup muffin tins) with Pam or spray on oil. You can use butter which is healthier but a bit messy and harder to work with.
With two spoons (I use the larger dinner spoons) scoop out batter into tins until just under the top of the tin. Often I place one Pecan on the top of each muffin for a roasted treat in each one.
Cook for 18-22 minutes depending on how thick your muffin tins are. Watch for burning (bottom of muffin will burn before top looks golden brown so keep checking).
Take out of oven and let sit for 3 minutes. If you use an older muffin tin without good coating they will come apart when removing.
Remove onto paper towel to soak any excess oil.
Email me or comment here on how they came out!