I want to share this awesome recipe with you. It's easy, and we can eat them every single day (when we make enough!). You can make variations very easily according to what you use regularly in your kitchen.
4 cups veggie pulp (carrots, apples, greens, anything you juice!)
3 cups gluten free flour *
1/2 cup butter and 1/2 cup coconut oil
1 cup honey (or less with Stevia)
1 T. baking soda
2 T. cinnamon
2 tsp. nutmeg
1/2 tsp ea cloves and allspice (can be omitted if you don't have them)
1 T. vanilla
1 1/2 cup chopped walnuts
Blend wet ingredients, then add dry and mix well. Stir in nuts. Grease muffin pans. Full for 18 large muffins, or 1/2 full for 24 smaller muffins. Bake one hour at 350 or until tests done with a toothpick. Note, they will not rise very much.
*A good combo is 1 cup Rice flour, 1 cup Tapioca Starch and 1 Cup Coconut Flour. We have used Almond meal and Coconut left over from making Almond and Coconut Milks.