Almond Cake Muffins
Recipe makes 6 Cake Muffins.
2 C Almond Flour
1/4 C Coconut Flour
1 tsp. Baking Powder
1/8 tsp Sea Salt
4 Tbsp Unsalted Butter
6 Tbsp Pure Maple Syrup (or Pure Honey)
1/8 C Unsweetened Nut Milk (Almond Milk, Cashew Milk…etc)
1/2 tsp Pure Almond Extract
Preheat to 350 degrees
-Cream 4Tbsp Butter & 6Tbsp of Pure Maple Syrup (or Pure Honey) beat for a minute.
-Add eggs and beat until blended
-Add 1/4 C of Unsweetensed Nut Milk of choice (I used Unsweetened Cashew Milk) & Pure Almond Extract & mix well.
-Combine Almond Flour, Coconut Flour, Baking Powder, & Salt & add dry ingredients to wet ingredients and beat until creamy.
Pour into prepares greased pan or cupcake liners.
Bake 350 for 20-30minutes (depending on cupcakes or cake AND oven). Toothpick should come out of center clean. Let cool on baking rack.
Top with your favorite fresh fruit and whipped cream OR make an almond butter glaze.
1 Tbsp Nut Milk (same as above)
2 Tbsp Almond Butter (Creamy is best choice)
1 1/2-2 Tbsp Pure Maple Syrup (depending on consistency desired or sweetness)
Mix together and pour over top of muffins (I used a fresh ground almond butter so mine was a bit nutty chunky BUT if you have a smoother almond butter it’ll come out more like a smooth glaze)
YUM AND ENJOY!!
21 Day Fix–1 Serving 2💛1 1/2💙 (1 tsp if eaten with glaze)