Maple Brown Butter Muffins (Paleo, Gluten-free)

Ingredients (makes 8-10 muffins; adapted from Elana’s Pantry):

1/2 cup coconut flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1-2 pinches of allspice
1/2 cup unsalted brown butter*, cooled somewhat, or ghee, melted
1/2 cup maple syrup
1/2 teaspoon vanilla
6 large eggs

*Click here for a great tutorial on how to brown butter from How Sweet It Is.

Preheat the oven to 350, and line a muffin tin with paper liners or grease the cups well.

In a large bowl, whisk together the coconut flour, salt, baking soda, cinnamon, and allspice.

In a separate bowl, whisk together the cooled brown butter, maple syrup, and vanilla.  Beat in the eggs.  Add the wet ingredients to the dry and whisk until almost all lumps are gone.  Let the batter sit for a couple of minutes (the coconut flour will absorb some of the liquid), and beat again.  Fill each muffin cup about 3/4 full (I use a greased ice cream scoop).  Bake for about 20 minutes, until lightly browned and set and a toothpick comes out clean.  Cool in the pan for five minutes or so, then transfer to a rack to cool completely.

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