If you need a tasty afternoon pick-me-up, you must make these vanilla almond muffins immediately! They are superbly moist and fluffy, low carb and high in healthy fats from nuts and coconut. The perfect snack when you feel like something healthy and natural to satisfy your sweet cravings.

Vanilla Almond Muffins

[Paleo, SCD/GAPS friendly, Grain free, Gluten free, Dairy free, No Refined Sugars]

INGREDIENTS

2 1/2 cups almond meal
1/2 tsp bicarbonate soda (baking soda)
1/8 tsp rock salt
3 eggs
1/3 cup raw honey
2 tsp vanilla extract
1/2 cup melted coconut oil (I use odourless/refined for this recipe)

INSTRUCTIONS

Pre-heat your oven to 180 degrees celsius and place 12 patty pans into your muffin baking tray.
First add the almond meal, bicarbonate soda and salt into a bowl, stir to combine.
Next, add the eggs, honey and vanilla to your blender or food processor and blend until the mixture is airy and full of tiny bubbles.
Pour these wet ingredients into the dry ingredients and stir with a spoon until just combined.
Now add in the melted oil and again, stir with the spoon until just combined.
Spoon the mixture out into the patty pans, place in the pre-heated oven and bake for 12-15 minutes depending on your oven (mine takes 14 minutes). Enjoy!

Servings: 12 muffins

RECIPE NOTES

Try not to overcook as these muffins can become dry very quickly. Bake until they just start to spring back when you touch them. They will 'fall' after cooling so please know this is very normal.