I prefer to make my own baking powder to ensure that it's grain-free. Here's the recipe: 1 part baking soda + 1 part cream of tartar + 2 parts arrowroot. I make the baking powder in large batches and store it in a glass jar.

3/4 cup almond flour

2 tablespoons coconut flour

1 1/2 teaspoons grain-free baking powder (see above)

1/2 cup muscovado sugar (or a very dark brown sugar)

1/2 cup unsweetened coconut

1/2 cup unsalted butter or ghee, melted

1 1/2 teaspoons vanilla extract

1 cup chopped pecans

2 large eggs, lightly beaten

Preheat oven to 350ºF and adjust rack to middle position. Grease your mini-muffin tin with coconut oil or line with muffin liners. Whisk almond flour, coconut flour, baking powder, muscovado and coconut in a large mixing bowl. Whisk in butter, vanilla and eggs. Stir in nuts. Using a teaspoon, spoon batter into muffin cups. Bake 11 minutes until ju