[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.
|Prep Time||10 minutes|
|Cook Time||20 minutes|
- 2 1/4 cups Almond Flour
- 1/4 cup Cacao Powder I use Organic, Fair Trade
- 1 tablespoon Cacao Powder in addition to the 1/4 cup
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Sea Salt
- 3 large Eggs pasture raised
- 1/2 cup Maple Syrup
- 1/4 cup Coconut Oil Melted (you can use ghee or grass fed butter)
- 1/4 teaspoon Cayenne Powder Optional
- 1/3 cup Walnuts chopped (optional)
- 1/3 cup Cacao Nibs optional
- Preheat oven to 350°.
- 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