Healthy almond flour muffins keep you full for a long time. Served hot with a square of butter or coconut butter, they are decadent! I like cranberries for their bitter taste and antioxidant properties. Psyllium powder provides an interesting fiber content.
Ingredients
- 2 cups blanched almond flour (almond powder in Europe)
- 1 cup erythritol sugar alcohol (paleo version: 3/4 cup. coconut sugar)
- 2 vs. soup psyllium powder
- 2 vs. tsp baking powder
- 2 vs. soup cinnamon
- 1 vs. tsp sea salt
- 2/3 cup almond butter bleached or regular
- 2 vs. soup vanilla
- 2/3 cup unsweetened almond milk
- 4 fat egg(s)
- 1 cup cranberries fresh or frozen
Guidelines
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Preheat the oven to 350° F / 177° C and combine all the dry ingredients in a bowl: almond flour, erythritol, psyllium powder, baking powder, cinnamon and salt.
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Add the almond butter, vanilla, almond milk and eggs. Mix again.
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Add the cranberries and fill the silicone molds a little more than 3/4 full.
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Transfer to the oven and bake for 20 minutes. Check the cooking with the toothpick inserted in the middle which should come out clean when cooked. Store in an airtight container in the refrigerator or freezer.
Servings: 18
Net Carbs: 3.3g
Protein: 5.91g
Fat: 12.36g
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