I just love happy accidents when I bake. It's a lot better than the latter, and let's be honest, I have lots of accidents when I bake. Especially when I'm trying my hand at something grain free or Paleo. Working with nut flours or coconut flours can get really ugly if you don't have the right ingredients. Lucky for me, this time when I tried to substitute ingredients it worked out great.
I got Danielle Walker's Against All Grain cookbook for Christmas. My mom had bought it a few months before, and I had taken full advantage of borrowing it. I spent New Year's Night tagging the book on dishes and baked goods I wanted to try. I had already discovered that her Real Deal Chocolate Chip cookies are the real deal, so I was eager to try something else. Since it was the end of the holiday season, I had an extra can of pumpkin laying around, so I decided to make her pumpkin muffins (without the chocolate chips). They were good, and texture wise felt like honest to goodness baked good. Then I tried her banana bread and that was a disaster, I forgot baking soda, but added it at the end, then I didn't cook them long enough, then too long, and I was about to throw in the towel, when...
The Hubbs cleaned out our pantry and discovered four little cups of natural apple sauce. When he asked if he should toss them, I said no, checked the dates and decided to try the Against All Grain pumpkin muffins again, but this time with apple sauce.
I was nervous, but Oh, Em, Gee, they were delicious. I tweaked the spices a little and by using apple sauce instead of pumpkin, they yielded the apple cinnamon combo I had missed all season. That is not to take away from my Mom's Paleo Apple Crumble, but there is just something about a muffin!
These only take twenty five minutes to bake and are delicious warm, especially if you can spread grass fed butter (paleo staple) on them.
I take zero credit for this recipe. This is just a happy little accident that I have been celebrating everyday. Ok, twice a day.