Gluten Free, Sugar Free, Dairy Free, Soy Free, Paleo Friendly.
Ingredients:
Topping:
2 tbsp. rice malt syrup
1 tbsp. ground cinnamon
1 tbsp. coconut oil, melted
Simply combine syrup, cinnamon and coconut oil in a mug and set aside.
Muffin Batter:
Dry ingredients:
110g (1 cup) almond meal (If using a Thermomix just blitz 110g blanched almonds for 7 sec / speed 10 – frozen almonds produce a better result but this isn’t essential.)
10g (2 tbsp.) coconut flour
50g (1/4 cup) Natvia
½ tsp. baking soda
¼ tsp. Himalayan pink salt
Wet ingredients:
60g (¼ cup) coconut oil
3 large eggs (room temperature)
1 tsp. vanilla extract
Combine dry ingredients in a medium bowl. (TM – Prepare you’re almond meal and then weigh in remaining dry ingredients and blitz again 5 sec / speed 5)
In a medium jug, blend together the wet ingredients and whisk together with a fork.
Add wet ingredients to dry and stir until well combined (TM – 1 min / speed 3 and add contents of jug through centre hole gradually. Increase to speed 4 for last 20 seconds.)
Using a large dessert spoon or ice-cream scoop, scoop even quantities of muffin batter into greased silicone muffin trays (or line them with paper if you don’t have the silicone pans.)
Swirl even amounts of topping onto muffins.
Bake muffins for 15-20 minutes at 180°C
Serve warm with a nice cup of tea for extra comfort factor!
Makes 10 small or 6 large muffins
