It’s Sunday morning on the mountain, and not a creature is stirring at 5:30am, except for the Momma. I’ve been mulling over a recipe for grain free muffins for some time, but not being a muffin fan have been less than enthusiastic about taking on this project. I receive requests for muffin recipes frequently, so I wanted my version to be a healthy option for those who like to have those grab and go breakfasts or snacks. The challenge was developing a muffin high in protein that would not sit like lead in your stomach.
This morning the recipe came to me. The consistency is dense, and moist, and the muffins contain no grains or refined sugars. I think these muffins would be better with the addition of fruit, but that is currently off limits for the D-Man. To add a bit of flavor, I sprinkled in a bit of organic ground cinnamon and organic ground ginger….Presto, Muffins!
2 ½ Cups Almond Flour or Almond Meal
3 Large Pastured Eggs (at room temperature)
4 Tablespoons of melted Pastured Butter
¼ Cup of Raw Honey
½ teaspoon Baking Soda
¼ teaspoon Sea Salt
1 Tablespoon Vanilla Extract
Preheat Oven to 325 degrees
Prepare muffin tin with liners, or grease tin with Coconut Oil
Mix all ingredients until smooth and pour into prepared muffin tins
Bake for 25 – 30 minutes