These gluten and grain-free muffins make the perfect Autumn / Winter treat to satisfy your sweet tooth. Enjoy topped with our granola for a delicious dessert, an on-the-go breakfast or an energy boosting snack!
Makes 10 muffins
180g of almond flour (ground almonds)
100g of coconut sugar
1 1/2 teaspoon of ground cinnamon
1 teaspoon of baking powder
1/2 teaspoon of salt
120ml of Paleo Foods Co. 8% almond milk
60ml of maple syrup
75g of butter, melted
2 teaspoons vanilla extract
Paleo Foods Co. Grain Free Granola (for topping)
Preheat the oven to 180 degrees and line a muffin tin with muffin cases.
Combine flour, coconut sugar, cinnamon, baking powder and salt (dry ingredients) together in a bowl and set aside.
Combine eggs, almond milk, maple syrup, melted butter and vanilla extract (wet ingredients) in a separate bowl.
Once the wet ingredients are mixed well, add to the dry mixture and stir to combine.
Spoon the mixture into the muffin cases, filling 3/4 full and place in the oven to bake for 15-20 minutes or until golden brown and a knife comes out clean.
Remove from the oven, leave to cool on a wired rack, then top with our granola and enjoy!