Apricot & Coconut Muffins

Ingredients

2 cups Almonds
1 cup Unsweetened un toasted Coconut
1 cup Dried Apricots
1 vanilla bean
2 tbs maple syrup
1/2 cup apple sauce
4 eggs
1 tsp butter or coconut oil
2 tsp GF baking powder
Pinch of sea salt
1 Cinnamon stick


Method

Preheat oven to 350’.
Measure out Whole almonds and coconut, and pulverize in the food processor. Add to a mixing bowl. Chop apricots and add to bowl.  Slice vanilla bean down the middle of the pod and scrape out the vanilla caviar with the back of a spoon or knife.  Add add vanilla, baking powder and sea salt to bowl and mix all dry ingredients. Making a well in the middle, add apple sauce, oil and syrup. Then whisk eggs, and fold all ingredients together.
Measure out batter with an ice cream scoop, and drop evenly into muffin cup liners.
Grate fresh cinnamon over the batter, and bake for 20 mins or until golden brown.