Preheat oven to 325 degrees. Prepare muffin tin by lining with muffin wrappers or spray with cooking spray.
Combine all wet ingredients (puree, eggs, oil) and sugar in a medium mixing bowl.
Add all dry ingredients to wet ingredients and stir till just combined.
If using chocolate chips, gently stir those in.
Divide evenly among 12 muffin cups. Bake at 325 for 25-30 minutes, until top of the muffin bounces back when touched.
Cool and enjoy! To freeze, freeze in a single layer (once cooled) and then store in a sealed ziplock or container for up to 3 months.
FLOUR SUBTITUTION: Cassava flour is a great one-stop nut-free option for this recipe. However, it's not the easiest always to find or the least expensive. You can also use the following combination instead of the cassava flour:
1/2 cup almond flour
1/2 cup tapioca or arrowroot flour
2 tablespoons coconut flour
SUGAR: These work with a range of sugar. 1/2 cup it will taste more like a muffin and is what I use if I'm adding chocolate chips. 1 cup is more on the cupcake side or also what I use if I am taking these to an event, to make them more appealing to the masses.
FROSTING: If we add chocolate chips, we don't usually frost. But, otherwise we love Miss Jones Baking Company "Cream Cheese" frosting that is nice and thick but dairy-free and gluten-free. It has powdered sugar, so not paleo, but only 6 ingredients that I can otherwise get behind!