1 cup almond flour
⅓ cup unsweetened coconut
2 tablespoons raw honey
1 tablespoon coconut oil
1 teaspoon vanilla extract
¼ teaspoon almond extract
a pinch of sea salt
Preheat the over to 350F
Place all of the ingredients into a bowl of a food processor. Pulse on and off 10 times or until the mixture begins to form a ball.
Line a small baking sheet with parchment paper. Divide the dough into 12 portions. Form each into a ball.
Place the cookies on the parchment paper and press down to flatten.
Bake for 8-10 minutes or until the edges start to brown. Do not over bake.
4 ounces blanched almond flour (not almond meal), about 1 cup
4 ounces large eggs, about 2 large eggs
1 ounce honey, around 1 tablespoon
¼ teaspoon baking soda
½ teaspoon apple cider vinegar
In a medium bowl, combine almond flour and baking soda
In a large bowl combine eggs, honey, and vinegar
Stir dry ingredients into wet, mixing until combined
Scoop about ¼ cup of batter at a time into a paper lined muffin pan
Bake at 350°F for 15 minutes, until slightly browned around the edges
Cool in the pan for ½ hour
You can change it up by using different flavor combinations including: date walnut, lemon poppyseed, dried cranberries with white chocolate chips, cinnamon raisin, and orange dark chocolate chip.
1 cup canned pumpkin (not pie mix)
3/4 cup mashed ripe banana (about 2 small)
1/2 cup coconut sugar
1/3 cup Coconut Oil, melted
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 1/4 cups almond flour
1/4 cup coconut flour
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1 teaspoon baking soda
2 tablespoons coconut sugar
1/4 teaspoon pumpkin pie spice
Preheat oven to 350° and line a muffin pan with 12 parchment liners. Set aside.
In a large bowl, combine the pumpkin, banana, coconut sugar, coconut oil, eggs, and vanilla. Stir until well combined.
Add in the almond flour, coconut flour, salt, pumpkin pie spice, cinnamon and baking soda. Mix well, until no dry spots remain.
Spoon evenly into the muffin tin. (12)
Mix the topping ingredients together and sprinkle over each muffin.
Bake for 25-28 minutes. Store any leftovers in the fridge, covered.
8 ounces (WEIGHED or see * notes) almond flour
1/2 teaspoon baking soda
1/4 cup almond milk
2 tablespoons honey
1 teaspoon lemon juice
Preheat oven to 350 degrees F. Line muffin tin with paper liners.
Mix together almond flour and baking soda in medium mixing bowl. Add eggs, almond milk, honey, and lemon juice until well combined. Spoon into 10 paper liners.
Bake muffins at 350 degrees F for about 14-17 minutes or until golden brown on top.
* notes: Weigh your almond flour or if you don’t have a scale since every almond flour is a little different use the nutritional info on the back of the package to determine how many cups equals 8 ounces for that particular brand.
Substitutions: Instead of almond milk you could use regular milk or coconut milk.