Okay, wow. These are great. I mean, so great that my dearest and pickiest friends and family love them. From foodies, to purists, to frozen food lovers - everyone loves these muffins. If you've been around me at all this past month, chances are you've either sampled or heard me gush about these guys. They are friendly to almost any kind of diet out there (paleo, plant based, vegan, omnivore) while satisfying like a dessert and mini-meal all at once. And the best part is: every ingredient is healthy and gluten/dairy free with minimal natural sweetener.
I found this recipe on The Vanilla Bean Blog here and have been making them every week since. They don't last long. They're great for any mealtime or food on-the-go. And if you love them, the foundational ingredients can be used to make any kind of muffin you desire. Replace chamomile, coffee, and cocoa nibs with banana and walnuts, or orange zest and cranberries, or vanilla and strawberries. Let me know if you try any other flavor combinations, I would love to hear your ideas.
INGREDIENTS makes 12 large or 18 medium muffins
almond flour (4 cups)
chamomile (4 T) this usually comes to 8 teabags worth
baking soda (1 t) aluminum and gluten free variety
salt (1 t)
cocoa nibs (4 T)
eggs (4)
vanilla (1 t)
honey (1/2 cup)
olive oil (1/2 cup)
brewed coffee (1/2 cup) make sure it's nice a cold
DIRECTIONS
- Preheat the oven to 350°.
- In a large bowl, mix all dry ingredients together.
- In another medium bowl, beat all the wet ingredients together.
- Add the wet ingredient to the dry and thoroughly combine.
- Scoop mixture into muffin pan, filling each mold to the top for large muffins. The muffins will rise and billow out over the mold. (I also personally prefer no liner paper and let the muffins bake naked.)
- Bake for 25-30 minutes or until done (poke with a knife or skewer to check; if it comes out clean, you're good to go).
- Let cool completely.
That's it! Enjoy! xo, J
