Unbelievably, I found coconut sugar, the last time I shopped at Super Wal-Mart and I am using the coconut sugar for the first time in this recipe. I found that coconut sugar is made from the sap of the flower of the coconut palm. So it is a completely natural sugar and the refining process is simple with no chemicals or high heat. Surprisingly enough, coconut sugar contains all 16 essential amino acids and many minerals and vitamins. It is considered low on the glycemic scale unlike honey, maple sugar, date sugar and molasses that are high on the glycemic scale. If you haven't started using coconut sugar, I think you will enjoy using it.
The coconut fiber, is leftover from making my own coconut milk from fresh coconuts. I dried the leftover pulp and then ground it up in the Vita-Mix to a fine fluffy powder.
Apple Cinnamon Nut and Raisin Muffins
2 1/2 cups unbleached almond flour
1/2 teaspoon Himalayan pink salt
1 teaspoon baking soda
1/3 cup arrowroot powder
2 tablespoons coconut fiber (optional)
1 1/2 teaspoon ground cinnamon
3 tablespoons coconut sugar
1/3 cup coconut oil
1 large ripe mashed banana
2 tablespoons water
1 tablespoons vanilla
2 medium apples, cored and diced into fine pieces (Granny Smith works well)
3/4 cup walnuts, chopped
1 cup raisins
Preheat oven to 350°F. Prepare the apples by coring and removing any blemishes. Place the apples and the very ripe banana in the Vita Mix and chop on number 4 until thoroughly chopped. Alternately chop them in a food processor or by hand.
Mix all dry ingredients in a large mixing bowl. Add the water, oil and vanilla and mix until blended. Now working quickly and with a light hand in order to preserve as much of the bubbles of carbon dioxide gas as possible (as a result of the baking soda reaction with the water), add the chopped apples , bananas, walnuts and raisins and mix.
Place in the oven and bake for 30 minutes until brown and the center comes out clean when pricked with a toothpick.
Cool muffins on wire rack and enjoy!