Do you ever have moments where you’re thinking to yourself, “I’d really love a good muffin”, but you know the traditional muffins are full of every ingredient that spikes our blood sugar levels. One of my favorite hobbies is to take something I am craving and converting it into a ‘Katie-friendly’ recipe. These muffins were a first try, first batch and I am proud to say, they didn’t fail! If you’re looking for a healthy alternative to your traditional muffins for an event, party, brunch or as an overall treat, keep reading to learn how easy these were to make!
INGREDIENTS: Makes 8 Muffins
- 2 Cups Almond Meal
- 1/3 Cup Chia Seeds
- 1 Egg
- 2 Tbsp Local Maple Syrup (I use Dirt Road Farm)
- ¼ Tsp Baking Soda (or powder)
- 2 Tsp Apple Cider Vinegar
- ½ Teaspoon Sea Salt
- 2 Tsp Vanilla Extract
- 1 Tbsp Coconut Oil, melted
- 2 Tablespoon Unsweetened Vanilla Almond Milk
- 1/2 Cup Chopped Strawberries (or any berry!)
- Pre-heat oven to 350 degrees.
- Line muffin tin with cup-cake papers.
- Combine all the dry ingredients together in a bowl: almond meal, baking soda, sea salt and chia seeds.
- In a separate bowl combine the wet ingredients: egg, maple syrup, vanilla extract, almond milk, apple cider vinegar and coconut oil. Whisk well together.
- Add the wet ingredients with the dry ingredients and blend well together.
- Add chopped strawberries and mix well together.
- Using a 1/3 cup – pour the batter into muffin cups.
- Bake 15-18 minutes or until they just begin to brown on top (use a tooth pick to check to see when they’re done).
- Let cool and enjoy!
- STORAGE: Be sure to keep these in a container with a lid or a sealed zip lock bag (remove air) and place into the refridge to avoid them from getting ‘mushy’.