Gluten-Free Muffins With Almonds

• 3 Eggs, Separated
• 1 Tablespoon Cocoa Powder
• 1 teaspoon Stevia
• 1 teaspoon Vanilla Extract
• 1/3 cups Ground Flaxseeds
• 7/8 cups Ground Almonds (Almond Meal Or Almond Flour)
• 1 teaspoon Baking Powder
• 1/2 cups Coconut Milk
• 2 ounces, weight Almonds, Blanched And Crushed, For Decoration (optional)

1. Preheat oven to 356u0b0F or 180u0b0C.
2. Beat egg whites until hard peaks form. Set aside.
3. Beat yolks until light yellow in color. Add unsweetened cocoa powder, stevia and vanilla extract and mix well.
4. In a bowl, combine dry ingredients: ground flaxseeds, ground almonds, baking powder. Add dry ingredients to yolk mixture, alternating with coconut milk. Mix carefully. Finally, carefully fold in egg whites. Try not to deflate the egg whites as that gives the muffins their texture.
5. Pour batter into the cupcake holders. If desired, generously sprinkle crushed almonds on top as decoration.
6. Bake for 25 minutes. Check after 20 minutes-depending on your oven, it could be ready earlier or later. To check, insert a needle or fork into the muffin. If it comes out clean, the muffin is baked; if there is some batter on it, put tray back for another 5-10 minutes.

eggs, cocoa, stevia, vanilla, ground flaxseeds, ground almonds, baking powder, coconut milk, weight

Taken from tastykitchen.com/recipes/desserts/gluten-free-muffins-with-almonds/ (may not work)