Cinnamon Variety:

 

1 cup melted coconut oil (you can use softened butter)

1 t vanilla extract

10 drops liquid splenda (Sweetzfree)

5 scoops pure stevia

- Mix above ingredients

6 eggs

- Mix well with oil mixture

1 cup whole (raw) almonds – chop as finely as you can in a food processor (you can also get almond flour/meal, use 1.5 cups) to make almond flour

1/2 cup flax meal

2 T cinammon

1 t baking powder

- throw all the dry ingredients in the food processor and let it run until the almonds are relatively fine (you’ll still have small chunks unless you have a great food processor)

- stir the dry ingredients into the wet until just mixed

- use a spoon to plop into muffin pan

- bake for about 20 minutes at 350

- makes 12 muffins

 

Chocolate variety:

 

Same as above but pull the cinnamon and add 1/2 cup cocoa powder.  Mix the cocoa with the melted oil BEFORE adding the eggs.  These taste “almost” like brownies.

 

Coconut Oil topping – I use this rather than butter on top – makes them super moist

Coconut oil

Vanilla extract (if you want)

Almond extract (if you want)

sweetener (splenda and stevia)

Stir it all together and put in a container, use about a teaspoon per muffin (or muffin half).  I cut the cold muffin (I store them in the ‘fridge) in half and put the coconut oil topping on each half and micowave for 30 seconds.  OMG!

 

Notes:

- This recipe is made with nuts so would NOT be appropriate if you are sensitive to nuts (for whatever reason)

- I use expeller pressed coconut oil for these so it does not taste coconutty (I buy mine in 5 gallon tubs from Tropical Traditions)

- I’m going to work on a macroon variety using the coconutty oil and dried coconut flakes