Yield: 12

1 cup blanched almond flour
1 cup cassava flour (I used Otto's)
2 Tbsp. coconut flour
1/4 cup arrowroot
2 scoops collagen peptides (I used youtheory
1 Tbsp. cinnamon
2 tsp. ground ginger
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. fine sea salt
3 large eggs
2 Tbsp. coconut oil
2/3 cup unsweetened applesauce
1/2 cup unsweetened almond milk
1/4 - 1/2 cup maple syrup
1 tsp. vanilla extract
1/2 cup sliced almonds
Optional topping: 1 Tbsp. coconut sugar mixed with 2 tsp. cinnamon

1. Preheat oven to 350ºF. Line a 12-cup muffin tin with paper liners or grease generously.
2. In a bowl, combine almond flour, cassava, coconut flour, arrowroot, collagen, cinnamon, ginger, baking powder, baking soda and salt. In a blender, blend eggs, oil, applesauce, almond milk, maple syrup and vanilla until smooth. Pour into flour mixture and stir until nearly combined. Add almonds and mix until fully combined.
3. Divide batter among baking cups. If using topping, sprinkle it on (you may not use it all). Bake until muffins are cooked through and a toothpick inserted in center of a muffin comes out clean, about 20 to 25 minutes. Let cool in pan for 5 minutes, then remove from pan to rack to cool completely. Store leftovers covered in the fridge.