I usually do not post two recipes in one week, however this week is an exception. The biscuits I posted yesterday were requested after I had them on our menu plan last week, and these muffins have been such a hit in our home that I just had to share the recipe!
Since we mostly do not eat grains, I have been getting acclimated to alternative flours over the last several months. I am most comfortable with coconut flour, but had been interested to try almond flour for a while. At out new grocery store, I can get almond flour in bulk, which makes it much cheaper than in Peoria. I picked some up a few weeks ago and adapted this muffin recipe from one I used to make before we decreased our grain consumption. My husband LOVES these and I hope you do too!
Cinnamon Power Muffins
- 2 eggs
- 1/2 c. coconut cream* (or whole milk yogurt)
- 1/4 c. pure maple syrup
- 1 tsp. vanilla extract
- 2 1/2 c. almond flour
- 1/4 tsp. real salt
- 1/2 tsp. baking soda
- 1/4 c. honey
- 2 tbs. butter or coconut oil, melted
- 3 tbs. cinnamon
Preheat oven to 325. Grease your muffin tin or line with papers. Whisk together the eggs, yogurt, syrup and extract in a large bowl and set aside. Toss the flour, salt, baking soda and cinnamon together in a small bowl. Melt the butter and honey together on the stovetop and add this to the wet ingredients. Pour the dry ingredients into the wet ingredients and mix well. Using a 1/4 c. measuring cup, fill the muffin cups with batter. Bake for 15-20 minutes. Allow to cool for at least 10 minutes in the pan. Remove and enjoy!