Muffins With Individualized Toppings {Grain/Dairy/Soy/Refined Sugar Free}

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About once a week I make some kind of breakfast cookie, cake, or muffin for my family to eat on throughout the week. Last week I made these breakfast cookies from Against All Grain. And after 5 or 6 days of eating them with breakfast when I told them, "we still have breakfast cookies in the freezer" they moaned and said, "What else do we have?"

So this week I decided to make something that would make everybody happy all week long - muffins with individual toppings! It's a win-win for me because everyone can be happy while I only have to make one muffin recipe. Not only do we have variety, but I can make muffins with less sweet toppings for me and the hubby to enjoy and sweeter topping like chocolate chips and raisins for the kids :)

Here are the toppings I used, but feel free to use whatever you and your family like:
-Walnuts with coconut palm sugar
-Frozen Blueberries
-Enjoy Life Mini Chocolate Chips
-Raisins

• 1 1/4 C Blanched Almond Flour, Honeyville Brand
• 3/4 C Arrowroot Flour
• 1 1/2 Tsp. Baking Powder (click here for grain free recipe)
• 1/4 Tsp. Sea Salt
• 1/4 Tsp. Cinnamon
• 3 Large Eggs
• 1/3 C Unsweetened Applesauce
• 3 Tbsp. Earth Balance Coconut Spread (or coconut oil)
• 1/3 C Almond Butter
• 1/2 C Honey
• 1 Tsp. Gluten Free Vanilla
• Toppings Of Choice

1. Preheat oven to 350 degrees.
2. Line a muffin tin with paper cups or spray with cooking oil. Set aside. 
3. Mix together all the dry ingredients... almond flour, arrowroot, baking powder, salt, and cinnamon until they are one beautiful flour.
4. In a large mixing bowl, beat the coconut spread, applesauce, honey, and almond butter until well combined.
5. Add the eggs to the wet ingredients, one at a time, scraping down the bowl as necessary. Then add the vanilla.
6. Slowly beat in the dry ingredients until well combined.

7. Evenly divide the batter into 12 baking cups. Add toppings. If using frozen fruit, lightly coat in arrowroot flour before dropping into batter.

8. Bake 17 - 20 minutes or until nicely browned. Cool completely.