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Maple Almond Butter Muffins, Gluten-Free and Gain-Free

Sharon Muse

The inspiration for our blog can strike us anywhere, we are constantly keeping our eyes open for new ideas and love taking an existing good recipe and making it even better. These Maple Almond Butter muffins were inspired by the recipe found on top of a Siggi’s Greek yogurt container. We liked how their recipe was written but wanted to see if we could make these gluten-free and grain-free and still taste good. It did take several attempts, but we finally got it right – and these are delicious!!

We replaced the wheat flour with a combination of almond flour and coconut flour. Not only are these flours both gluten-free and grain-free, they boast a lot of nutrients as well. Both flour alternatives have a lower glycemic score, have more fiber and will not irritate your gut like wheat flour can.

Almond flour has a lot of Vitamin E and about sixty-five percent of the fat it contains comes from monounsaturated fat. Why is this good? Monounsaturated fat is known to be excellent in maintaining healthy cholesterol levels and good for overall heart health.

Both flours have a good amount of iron, manganese, and copper but coconut flour is higher in fiber. And we know we needed some protein in there so we increased the amount of eggs from one to two, plus the Greek yogurt in there has a ton of protein! We even have ground flaxseeds for added health benefit, so these muffins are packed with nutrients! We could go on and on about these healthy ingredients but let’s get straight to the recipe!

Ingredients:

Makes 12 muffins

DRY:

¾ cup almond flour

¼ cup coconut flour

¼ cup flax seed

2 tsp.  baking powder

½ tsp. baking soda

½ tsp. salt

1/3 cup mini dairy-free chocolate chips

WET:

¼ cup unsweetened vanilla cashew milk

¼ cup maple syrup

2 eggs

¾ cup Siggi’s Vanilla Yogurt

¾ cup almond butter (can use any nut butter you like)

Instructions:

1.) Preheat oven to 350° and line a 12-count muffin pan with cupcake liners and set aside.

2.) In a large bowl, add the dry ingredients, whisk to incorporate and toss in the chocolate chips.

3.) In a medium bowl add all the wet ingredients and stir to incorporate.

4.) Fold in the wet ingredients into the dry ingredients and mix until well incorporated, but making sure not to over mix.

5.) Fill each muffin liner with the batter evenly. Sprinkle with chocolate chips on top (optional) and bake for 17-19 minutes or until a toothpick is inserted and comes out clean. Allow muffins to cool in the pan for about 10 minutes then move them to a drying rack to finish cooling. Enjoy!