Fruit & Nut Muffins

I developed this recipe because I couldn't bear to throw away the nutritious nut solids that are left after I make almond milk or walnut milk. My first batch was tasty and wonderfully moist, but a bit on the heavy side, so I made a few modifications, and came up with a lighter muffin. I'm posting here for others to try, and welcome your feedback and suggestions.

• Ready In: 55 mins
• Yields: 24 muffins

Ingredients

• 2  cups flour
• 2  teaspoons cinnamon
• 1  tablespoon baking powder
• 1  teaspoon baking soda
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon nutmeg
• 1⁄4 cup coconut oil
• 1⁄4 cup honey or 1⁄4 cup maple syrup
• 3⁄4 cup brown sugar (if you prefer a sweet muffin)
• 3  eggs, lightly beaten
• 1⁄2 cup  Greek yogurt
• 2  cups  almond paste left over from making  almond milk (or other nut paste)
• 2  medium bananas, mashed or 1  cup applesauce
• 1  teaspoon vanilla or 1  teaspoon  almond extract
• 1 -2  cup raisins or 1 -2  cup chocolate chips

Directions

1. Preheat oven to 325 degrees fahrenheit.
2. Sift together dry ingredients: flour, cinnamon, baking powder, baking soda, salt, and nutmeg.
3. In a separate bowl mix wet ingredients: eggs, coconut oil, honey or maple syrup, sugar (if desired), yogurt, nut paste, bananas/applesauce, extract.
4. Combine wet and dry ingredients until just moist and fold in your addition(s) of choice: raisins, chocolate chips, coconut, or blueberries.
5. Line 2 regular muffin pans (1 dozen each) with muffin papers. Fill muffin cups 2/3 full.
6. Bake muffins for 30-40 minutes.