This morning I decided to create a new muffin recipe using almond flour. It was so last minute but I woke my daughter up to help me so she could say ” I made these!” Almond flour is a option to use if you are trying or are already gluten free. They turned out pretty darn good, and it’s a good thing they did because my kids were almost late to school because of these! Ha! I’m loving having a large bag of Bark Thins because they are perfect to crush up and sprinkle on top of muffins and scones. I also topped these with an organic sprouted cacao brown rice cereal which i LOVE and use for many other recipes also and it also gave it a crunchy bite. I also added in hemp and chia seeds to provide a great source of omega fatty acids for brain health!
(picture below of ingredients were taken before i knew to add another egg 🙂 )
2 cups almond flour
1 tsp baking soda
1 tbsp coconut oil
2 tbsp honey or maple syrup
1 tsp vanilla
1 tbsp organic cocoa powder
1 tsp chia seeds
1 tsp hemp seeds
1 tbsp brewed coffee (optional)
1/2 cup crushed Bark Thins
1/4 cup sprouted cacao rice cereal for topping
blend or mix eggs, vanilla and honey/maple first, add in the flour, baking soda and other dry ingredients. Blend well. Make sure mix is a little runny not too thick. stir in 1/4 cup Bark Thins. Fill muffins pans, this made 8 large muffins. top with remaining Bark Thins and cereal.
RUSH mode: bake at 400 degrees for 15 minutes
REGULAR i have time mode: bake at 350 degrees for about 20 minutes
just poke with a knife and make sure it comes out clean!
Enjoy! If you make these, please comment on how they turned out!