I’ve had so many positive comments about my favourite GAPS muffins lately. Thanks to everyone who has given them a go and loved them. When I made this variation the other day, I knew I just had to share the recipe.

Enter Cinnamon and Vanilla cupcakes. These babies are suitable for ketogenic GAPS, regular GAPS, grain-free, sugar-free, soy-free, paleo and if you can’t have butter you could replace it with ghee (virtually casein and lactose free but if particularly sensitive stick with coconut oil) or extra coconut oil for a casein and lactose-free treat (melted raw cacao butter would also be absolutely divine!!!).

Also if you can’t do nuts, use 2/3 cup tahini (unhulled or hulled – it’s up to you) or 1 cup pepitas or sunflower seeds, for a seed-based option. If you don’t need to be low sugar or low carb,  feel free to add 6 pitted Medjool dates to the mixture before blending for a sweeter cupcake. These are delicious by themselves and taste extra decadent served with an extra pat of butter or coconut oil drizzled on top (or try with the white chocolate macadamia butter in this post).

Cinnamon and Vanilla Cupcakes

• 1/2 cup melted cold-pressed,  virgin coconut oil (please melt on stove top and not in the microwave – there is mixed information about microwaves and the effect they may have on essential fatty acids)
• 1/2 cup melted butter (organic if possible – see melting tip for coconut oil)
• 1/2 cup activated pecans
• 1/2 cup activated walnuts
• 6 eggs
• 1/4 cup organic ground cinnamon* (that’s not a typo … 1/4 cup IS correct!)
• 1 heaped teaspoon ground vanilla beans

Method

Melt butter and coconut oil together in a saucepan, then pour all ingredients into the Vitamix or another high-speed blender (I don’t know how strong food processors are and whether they’ll yield the same results … they might not rise as much but will still taste delicious!).

Blend on high for 60 or so seconds, or until the mixture is thick and creamy, like a rich mayonniase (and the nuts are all pureed).

Divide among 6 muffin tins, always use paper cases (preferable a chemical-free variety like “if you care” … and no I don’t get sponsored by them, I’m just an advocate for lowering your toxic-load) to prevent sticking … trust me!

Bake for 40 minutes in a 150 degree C oven, fan forced.

Enjoy warm from the oven, or my personal favourite way; chilled from the fridge, I love how thick and rich the muffins are once the butter and coconut oil have solidified under cool conditions … nom nom noms.

*Cinnamon has a hypoglycaemic effect (it lowers blood glocose levels) so reduce amount in recipe to 2 teaspoons if hypoglycaemic episodes are something you are prone to on the best of days.