My fave go to recipe for breakfast, lunch or afternoon tea, these delicious and versatile almond muffins are great as a sweet or savoury snack or even a light lunch. Eat with goji berry jam and coconut cream for a healthier alternative to a devon cream tea, or pair with avocado and bacon for a filling lunch packed full of protein to help stabilise blood sugar levels and keep you feeling fuller for longer. Plus their gluten free and so all can tuck into them!
150g ground almonds
2 tsp Doves Gluten Free Baking Powder
30g coconut flour
1/4 tsp bicarbonate of soda (ideally aluminium free)
Large pinch of pink himalayan rock salt (or sea salt)
4 large organic eggs
125ml (1/2 cup almond milk)
2 tbsp melted coconut oil
2 tsp raw honey
Preheat oven to 180 degrees C
Lightly grease or line a large baking sheet with parchment paper
Combine ground almonds, coconut flour, baking powder, bicarbonate of soda and salt in a bowl and mix well. Make a well in the centre.
Beat eggs in a bowl and add the almond milk.
Melt coconut oil and stir in the honey.
Pour the egg and milk mixture into the dry mixture and stir well to combine. Next pour in the honey and melted coconut oil. Stir to combine.
Spoon mixture onto baking tray forming 6 muffins. The batter is very runny and so don't worry too much about the shape but try not to make the shape too thin so each muffin cooks evenly.
Bake for 12-15 minutes until golden brown. Leave on tray to cool slightly and then move onto a cooling rack to cool completely. Or eat whilst still warm, delicious!
Once cooled you can put the muffins into an airtight container and they will keep in the fridge for up to 3 days.