You’ll never skip breakfast again with this recipe

November 25, 2018

Made with coconut and almond flour, this gluten-free muffin recipe offers an incredible source of protein which will keep you powering through your day. Grab one as an on-the-go breakfast or for a post-run pick-me-up.

Almond Power Muffins

Makes 12 muffins

INGREDIENTS

3/4 cup almond flour

3/4 cup coconut flour

1/4 cup chia seeds

1 tsp sea salt

1 tsp baking soda

12 medium eggs

3/4 cup coconut oil, melted and cooled slightly

1/2 cup real maple syrup or coconut nectar

1 tsp pure vanilla extract

1 tsp almond extract

1/4 cup slivered almonds

1 tbsp coconut sugar

DIRECTIONS
ONE: Preheat oven to 325C . Grease muffin pan or line with paper liners.

TWO: In a large bowl, combine almond flour, coconut flour, chia seeds, sea salt and baking soda; mix well.

THREE: In a separate bowl, whisk eggs. Add coconut oil, maple syrup, vanilla nd almond extract to blend. Add wet ingredients to dry ingredients and stir until just combined. Do not over-mix.

FOUR: Spoon batter into muffin cups. Sprinkle with almonds and coconut sugar. Bake for 18 to 20 minutes, or until golden brown. Let cool for 10 minutes before removing from pan. Enjoy with honey.