Ingredients
- 200 g almond flour
- 50 g coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 eggs
- 80 g honey or maple syrup
- 60 ml coconut oil, melted
- 180 ml almond milk or any non-dairy milk
- 1 teaspoon vanilla extract
- 50 g almond slices
Instructions
- Preheat your oven to 180°C and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk the eggs, honey or maple syrup, melted coconut oil, almond milk, and vanilla extract until thoroughly combined.
- Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms. Be careful not to overmix.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Sprinkle almond slices on top of each muffin, pressing them slightly into the batter.
- Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the centre comes out clean.
- Remove the muffins from the oven and let them cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
- Once cooled, serve and enjoy!
