Here is another variation of the muffin base I used for the banana muffins. This recipe originally comes from here and I changed a few things. Below is my version:
2 cups chunky homemade apple sauce (or store bought if you want)
4 Tbsp Honey
1 tsp vanilla
2 Tbsp cinnamon
1/4 cup lard (or coconut oil or softened butter or ghee)
1/2 tsp salt
1/2 cup coconut flour.
To make applesauce. Peel, core and slice 2 large apples. Place in food processor and blend until chunky. I used two large organic Jonagold apples which are rather tart. You can decrease the honey to 2 Tbsp if you use sweeter apples or applesauce.
In a large bowl put eggs, applesauce, honey, vanilla, cinnamon and lard (or oil of choice). Whisk well. Add coconut flour and salt and whisk again. Let sit for a minute while you grease your 12 cup muffin tin (or more). I got 16 muffins out of this last batch. Bake at 400 degrees for 15 minutes or until a toothpick comes out clean. Remove from pan and let cool on cooling rack or eat hot.