Almond Spice Muffins

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There are days when I’m really craving a carby comfort food. These spicy muffins tick all the boxes. They are slightly sweet, soft and flavourful. Perfect for a hiking snack, tea time, or a quick breakfast.

 

1 mashed banana

4 eggs

2 tbsp maple syrup or tolerated sweetener of choice

¼ cup coconut oil, melted and cooled

1 tsp vanilla extract

Zest of one lemon

Zest of one orange

2 cups almond flour

3 tsp cinnamon

2 tsp nutmeg

½ tsp ground cloves

1 1/2 tsp ginger

1 tsp baking powder

½ tsp bi-carb soda

¼ tsp salt

 

  1. Mash banana in a medium sized bowl
  2. Add eggs and whisk.
  3. Add remaining ingredients and mix until just combined.
  4. Line a muffin pan with baking cups, fill 2/3 full.
  5. Bake in a preheated 180c oven for 20 – 25 minutes.
  6. Muffins are done when set and browned.

 

*I tend to be heavy handed with my spices, preferring a stronger spice flavour. I encourage you to ahead and play with your measurements to find what you prefer.

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