INGREDIENTS
- 1 1/4 cups almond flour blanched almond flour, not almond meal
- 1 tsp baking powder
- pinch of salt
- 2 Tbsp stevia (or granulated sweetener of choice)
- 1 large egg
- 2 Tbsp melted & cooled coconut oil
- 3 Tbsp unsweetened almond milk
INSTRUCTIONS
Preheat the oven to 350F. Line a 6-count muffin tin with foil muffin/cupcake liners and set aside.
In a small bowl, add your almond flour, baking powder, and salt and mix well. Set aside. In a separate bowl, add the sweetener, eggs, milk, and coconut oil, and whisk together, until smooth.
Gently add the dry ingredients into the wet ingredients and fold them in, until smooth and combined. Distribute the muffin batter evenly amongst the muffin tin.
Bake the muffins for 22-25 minutes, or until a toothpick comes out clean. Remove from the oven and let cool in the muffin pan for 10 minutes, before transferring to a wire rack to cool completely.
VARIATIONS
- Add a 1/4 teaspoon of almond extract for more intense flavor
- Add a 1/4 teaspoon of vanilla or maple extract for a different variety
- Add a 1/2 teaspoon of orange extract and top with a pinch of grated orange rind mixed with granulated stevia
- Top with almond slices before baking
- Fold in 1/2 cup chopped dried cranberries before baking