Muffins are a great choice for rushed mornings on the go, or if you are not a fan of making breakfast every day. Make a batch of muffins at the beginning of the week to have breakfast ready and waiting every morning. Since they are made with almond flour, these muffins will also help keep you fuller for longer. Chocolate chips are added for a little sweetness, but could also be substituted with fruit.
Chocolate Chip Almond Flour Muffins
2 cups Almond flour1/2 tsp Baking soda1/4 tsp Salt3 Eggs2 tbsp Coconut oil ((melted))2 tbsp Honey1 tsp Vanilla extract1/2 tsp Apple cider vinegar3/4 cup Chocolate chips
Preheat the ...
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Mini Pumpkin Muffins
Mini Pumpkin Muffins
1/2 c Pumpkin puree1/2 c Honey4 Eggs ((large))1/4 tsp Baking soda1/4 tsp Salt1 1/2 tsp Pumpkin pie spice1/2 tsp Cinnamon1/4 c plus 2 tbsp of coconut flour
Preheat your oven to 350 degrees F.Combine all the dry ingredients in a bowl, and then blend in all the wet ingredients.Let the batter sit for about 5 minutes or so, to allow the coconut flour to absorb the moisture.Fill mini muffin tins/papers with small amount of batter, and bake for about 25 minutes, or until a toothpick comes out clean.
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Carrot Cake Muffins
Carrot Cake Muffins
1 c Almond flour1/2 c Coconut flour1 tsp Baking soda1/2 tsp Salt2 tsp Cinnamon4 Eggs ((at room temp.))1 tsp Apple cider vinegar1/2 c Coconut oil1 1/2 c Carrot ((coarsely grated ))2 Ripe bananas1/2 c RaisinsStevia ((to taste))
Pre-heat your oven to 350 degrees F.If your eggs are not at room temperature, set them out now in a bowl of warm-hot water to bring them to room temperature.Combine dry ingredients in a small mixing bowl (almond flour, coconut flour, baking soda, salt, and cinnamon).Combine wet ingredients in a separate mixing bowl (eggs, vinegar, coconut oil, and mashed bananas).Once wet and dry ...
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