Amazing muffins, and the same recipe for the cookie with slight adjustments listed below. We often take these on trips, easy snack, tasty treat, very filling. Add a few blueberries on the top and even more delicious!
- 2 cups almond flour
- 1/2 cup xylotol (or sugar substitute you like) you can reduce this to 1/4 cup as you like.
- 1/2 cup coconut oil or butter (half stick of butter)
- Pinch of salt
- Pinch of baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/4 full fat cream (or little less for more of a cookie, it also works without it)
- Sprinkle of nutmeg and cinnamon to your liking. I use about a teaspoon of each.
- 2 eggs (if you like them a little more dry, cut it back to one, or more muffin like add 3 or 4 eggs)
- Other options..
- We always throw in a half cup of almond chunks for crunch, half cup of coconut unsweetened flakes, spoonful of almond butter. Another option is to put 3-5 blueberries on the top just before they go in the oven. Whey protein is something else you can add as well, or 78% sugar free cocoa/chocolate chips. Once you have the base down, you can get really creative here.
- Preheat the oven at 400.
- In two separate bowls, mix all the dry stuff together, and then all the wet stuff together. If you are going to add some of the almond butter, heat it a little so it mixes easier with the wet stuff bowl. If the mixture is a little runny then use a muffin tray, or you can add a little more almond meal to thicken it up a little. Melt the coconut oil or butter first so that it all mixes well.
- Then pour the wet stuff in to the dry stuff, and keep stirring till it is all mixed pretty well.
- Grease with butter the cookie sheet or muffin tray. My mixture is always a little runny so a muffin tray works great and I fill each pod about 3/4 full. If you opt for the thicker mix, then use a table spoon and dollop the mix leaving some space around, on a try you should be able to get about 12 cookies, unless you want to make mini cookies.
- Cook for about 15 minutes, keep and eye depending on how big your cookies/muffins are, small will need less time, larger a little more. Light golden brown on top. This time is with a convection oven.
- Will make around 12 nice sized muffin/cookies. I am guessing around 6-7 grams of protein, and with great fats, and really low carbs .
We always have some with us when we travel and other healthy food options are slim pickings.
We love Honeyville almond flour in a 5lb bag which is a lot cheaper than what we have found at the store.For the muffin, the mix will be this runny (see below). The middle tray you can see almost 3/4 filled and ready to go in the oven. After 15 minutes, they were nicely browned but because they are quite deep, I placed a sheet of foil over the top so they would not brown any more, but gave them another 4-5 minutes, you can see the middles were still a little moist on a few of them. Yummy, moist, soft. Once cooled if there are any left, I store in a plastic sealed tub to stop them from drying out, they would last for a few days… but they never make it that long.