Almond Muffin Mania
- 1 1/2 cups almond meal
- 1/2 cup spelt flour
- 1 tablespoon baking powder
- 1/8 teaspoon sea salt
- 1/3 cup agave nectar
- 1/2 cup mashed banana
- 1/4 cup organic milk, almond milk, rice milk, or soy milk
- 2 organic eggs
- 1/4 cup unrefined virgin coconut oil, almond oil, or a neutral-flavored extra-virgin olive oil
- 1 1/2 teaspoons almond extract
- 1/2 teaspoon vanilla extract
- Preheat the oven to 350F.
- Prepare a mini muffin tin by generously oiling each cup.
- Combine the almond meal, spelt flour, baking powder, and salt in a bowl and stir with a whisk until very well combined.
- Separately, combine the agave nectar, mashed banana, milk, eggs, oil, almond extract, and vanilla and whisk until smooth.
- Add the wet mixture to the dry and mix well with a rubber spatula.
- Spoon the batter into the muffin cups, filling each about three-quarters full.
- Bake for 13 to 15 minutes, until a muffin springs back when touched in the center.
- Let cool on a wire rack for 15 minutes, then gently run a knife or small offset spatula around the sides of the muffins to loosen them before turning them out.
- To make chocolate orange muffins, replace 1/4 cup of the flour with 1/4 cup unsweetened cocoa powder.
- Omit the extracts and instead add 1 tablespoon of orange zest or 1 teaspoon of orange oil (not orange extract) to the wet ingredients.
- Fold 1/3 cup chopped chocolate or mini chocolate chips into the batter once its mixed.
- For ginger lemon muffins, add 1 teaspoon of ground ginger to the dry ingredients.
- Omit the extracts, and instead add 3 tablespoons of finely chopped peeled fresh ginger, 2 to 3 tablespoons of lemon zest, and 1 tablespoon of freshly squeezed lemon juice to the wet ingredients.
- For gluten-free muffins, replace spelt flour with brown rice flour.
- Mini muffin tins come in a variety of sizes.
- I prefer using tins with a wide base, around 1 1/2 inches in diameter.
- Dont despair if you can find that exact size, as most anything will work.
- To prevent muffins from sticking to the bottom of the pan, make sure you grease the pan really, really, really well.
- Then, after baking you must exercise patience and allow the muffins to cool completely before removing them from the tin.
- Store in an airtight container at room temperature for 5 to 7 days or in the freezer for 2 months.
- (per serving)
- Calories: 100
- Total Fat: 6.4g (2.4g saturated, 0.4g monounsaturated)
- Carbohydrates: 8g
- Protein: 3g
- Fiber: 1g
- Sodium: 75mg
almond meal, spelt flour, baking powder, salt, nectar, mashed banana, milk, eggs, unrefined virgin coconut oil, almond, vanilla
Taken from www.epicurious.com/recipes/food/views/almond-muffin-mania-379297 (may not work)