Almond Flour Muffins

These almond flour muffins are a healthy snack or dessert.
Gluten-free, egg-free, dairy-free.

Ingredients:

3 cups (340 g) almond flour
1/2 cup (60 g) tapioca flour
3 tablespoons (20 g) flaxseed meal
3 teaspoons baking powder
1/3 cup (80 ml) maple syrup (or other liquid sweetener)
1/3 cup (80 ml) melted coconut oil
3/4 cup (180 ml) almond (or other) milk (IMPORTANT: room temperature, not cold!)
2 teaspoons vanilla extract

If you want sweeter muffins:
1/2 cup (100 g) unrefined cane sugar

Directions:

1. Preheat oven to 180 °C. Line cupcake cases with greased cupcake liners (12 cupcakes). Set aside.
2. In a large bowl, whisk together the dry ingredients: almond flour, tapioca flour, flaxseed flour, baking powder, and sugar (if you want it sweeter). If you don’t add the raw cane sugar, the cupcakes won’t be sweet. So if you like your cupcakes sweeter, add the sugar at this stage.
3. Whisk together all the dry ingredients.
4. Add the liquid ingredients: almond milk (room temperature, not cold!), maple syrup, vanilla extract, and melted coconut oil.
5. Stir with a rubber spatula until you have a thick cupcake batter.
6. Fill each cupcake case evenly with batter, then gently press the sliced ​​almonds on top.
7. Bake the cupcakes at 180°C for 30 minutes – until the top is golden brown and a wooden skewer inserted into the centre of the cupcake comes out clean.
8. Leave the cupcakes to cool in the tin for 5 minutes, then cool them on a wire rack for 2 hours – the cupcakes will firm up as they cool. For a firmer texture, refrigerate for 2 hours.

Yield: 12 cupcakes
Recipe: theconsciousplantkitchen.com