[Paleo, Gluten Free & a Keto Option]
I’m always trying to perfect these muffins because, in my opinion, almond flour makes everything dry. I think the trick is to use coconut oil for these muffins. Every time I use ghee, they are dry. I added the Cayenne powder to my last batch. Holy moly, they were delicious.
These muffins are a perfect sweet treat without all the bad ingredients.
Line muffin tin with parchment paper liners - 10.
In a medium bowl, whisk together the almond flour, cacao powder, baking soda, salt, and cayenne powder.
In a separate mixing bowl, whisk the eggs with melted coconut oil and maple syrup.
Stir in the almond-flour mixture, then fold in any add-ins you are including.
Divide the batter into the prepared muffin tin and bake for 20 to 25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Cool the muffin pan on a wire rack for 5 minutes. Gently pop the muffins out and cool 10 minutes more on the rack. (Don’t cool them longer than 5 minutes in the hot pan, or they’ll get soggy).
Store in the refrigerator for up to 5 days or freeze.
Note: For Keto muffins swap out the maple syrup with ½ cup of liquid Monkfruit