**Change the recipe by adding spices, chocolate chips, berries, shredded coconut, canned pumpkin and/or nuts**
•1 3/4 cups whole wheat flour (oat flour or alternate mix of almond/coconut flour)
• 1/3 cup coconut sugar
•1 teaspoon baking soda
•1 teaspoon ground cinnamon
•1 cup pureed fruit (mashed banana or applesauce)
•2 large organic eggs
•3/4 cups vanilla almond milk, unsweetened
•1 teaspoon vanilla extract
•2T coconut oil, melted
Preheat oven to 350 and line a muffin tin with cupcake liners.
Place all dry ingredients into a large bowl and whisk.
Mix together all wet ingredients (minus the melted coconut oil).
Combine dry ingredients with wet ingredients and mix until smooth.
Add in melted coconut oil and mix again.
Mix in desired additions.
Fill each muffin tin 3/4 of the way full.
Bake at 350 for 20-23 minutes.