Versatile Almond Flour Muffins - Vegan

Hello,

These muffins were truly made up in my kitchen through trial and error.  I was looking for a healthy breakfast alternative that would provide some serious morning power and keep me satisfied until lunch. They are also great as a snack!

This recipe is very versatile because you can add whatever fruit/vegetable or nuts of your choice.  The picture below is zucchini/pecans.  My second favorite is banana/walnut. 

Enjoy! 

Very Versatile Almond Flour Muffins

1 lb bag of Almond Flour (Trader Joe’s)

½ Teaspoon Baking Soda

½ Teaspoon Baking Powder

1 Teaspoon Salt

Tablespoon Vanilla Extract

1/4 Cup Melted Earth Butter or you can use regular butter - Coconut butter works well too but you lose the butter baked taste!

1 Cup Coconut Sugar

1 Cup non-sweetened Almond Milk

Add – In Options:

2 Smashed Bananas

1 ½ Medium Shredded Zucchinis

½ cup Pecans/Walnuts

Chocolate Chips

Shredded Carrots or Apples  

1 Cup Fresh Blueberries

Preheat oven to 375

In a mixer fitted with a paddle, combine the following ingredients:

Almond flour, baking soda, baking powder, salt, vanilla, melted earth butter, coconut sugar and almond milk.  Mix until fully combined on medium speed.  

Next gently fold in your fruit, veggie or nuts of choice.  Spoon into muffin pan using cupcake liners.  Bake at 375 degrees for approximately 25-30 minutes.  They are done when a knife is inserted in center and comes out clean.  Allow to cool and store in refrigerator.