If you are limiting your gluten and sugar intake, here is a recipe you might want to try. I started with a half cup of coconut flour and a half cup of tapioca flour. I added about a half teaspoon of pink salt and a half cup of powdered monkfruit or artificial sweetener of your choice. Then, I sprinkled about 3/4 teaspoon of cinnamon and a half teaspoon of vanilla.
Next, I added two pasture raised organic eggs, one half cup of chopped pineapples packed in stevia water (partially drained) and a handful of crushed walnuts. I also added about a fourth cup of coconut oil. Then, I mixed these ingredients very well and set aside for a moment. I buttered generously the insides of a muffin pan and then scooped up globs of the mixture into the cups.
My muffin pan holds 9 muffins, but the batter seemed to be just enough for about 8 of those. I baked these in a 425 degrees oven for about 16-17 minutes. Regulate that according to how hot your oven gets. My oven gets very hot. I think that's why my smoke alarm goes off every single time I bake. So I avoid using my oven if I can, but this recipe required use of my oven.
I thought these turned out very well. I recommend these for breakfast with a hot cup of teccino, ginger tea or organic coffee, whatever you prefer. Later that evening, I ate two more for dessert with a glass of cold almond milk. Sugar free, gluten free, guilt free yumminess. I don't really like things too sweet and these are just right for me, but if you like things sweeter, you can up the sweetener measurement. Whatever you prefer. Enjoy!
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